I was amazed how consistent the temp was throughout most of the cook using the snake. 230 to 270F. The only time it spiked was when I lifted the lid to put the wrapped ribs back on the grill.
I started with the top vent wide open and left it that way the whole cook. Most of the smoke I had the bottom vent wide open too but when it spiked I shut it half.
I used a rub recipe I got from the BBQ pit boys website minus cayenne pepper and and doubled the paprika, garlic and added smoked applewood spice.
We did the 3-2-1 method. Smoked for two hours, foiled with lots of brown sugar and some honey for 1 1/2 hours and then back on the weber for another 1/2 hour. They didn't turn out fall off the bone likely because we cut short some of the times but they were tender, juicy, smoked and had a nice bark!
The wife likes a different rub than me and not as much on it so the two racks on the left are hers. Both turned out good.
Weber Master Touch smoke.
Weber Smokey Joe Gold
Sent from my Grizzly 700 somewhere in the Canadian wilderness.