Doing a charity type family event. The comp is mostly centered around getting people fed but they opted to make a friendly competition out of it.
Menu is butts and baby backs. Butts are no biggy. I am used to doing spares. Pretty much all I do and I rarely trim to St Louis style because Presentation is not a big deal. I just trim the flap after smoking and cut ribs to include the joint and you eat around that.
I am not sure I have ever done BBs but will check the journal. Can anyone offer some veteran advice so I don't screw this up too bad? I have never tried to inject ribs. I typically do minor rib trimming, pull the membrane, rub, stand them over night, start them cold so they absorb more smoke.
My cook times vary based on size and such but normally A 3-2-2 or so. My concern is when I foil, I am in guess land. I have over cooked before and that is a hard save. I have also under cooked in foil which I lose a lot of heat and time just checking. These can really only be checked by hand.