So I smoked two racks of spare ribs this past weekend in my WSM. I went with the good ole 3-2-1 method, but as I was smoking, I noticed that there was a pretty significant temperature difference between my top and bottom grate (like 25 degrees). Anyways, once all was said and done, the ribs that were cooked in the higher temperature were fall-off-the-bone, but not in a good way. Like, I couldn't even pick the rack up without the bones sliding out.
So I guess my question is: When using both racks on the WSM, how do you mitigate the temperature difference in the top and bottom? Do you just rotate the meats half way through? Is there a way to control the heat flow so that it is more normalized? Or is one meat just doomed to have to cook too hot?
Thanks for any advice.