I picked up a nice rack of St Louis ribs and a small pack of wings.
By the time I got the fire right, the ribs went in at 12:30 with a simple rub.
I kept the temps between 200 & 240 with Hickory mainly. Keeping it casual.
After a couple hours the ribs got foiled and the wings went on (same simple rub)
The wings were done in short order,so I took em out after some sauce and sauced the ribs to finish.
Somehow finished the yard work while all was going on!
Just waiting while the Mrs makes the mac & cheese. The ribs are just coasting...