I was thinking of trying some ribs as an appetizer or snack finger food. I'll have the butcher cut St Louis or baby back ribs length ways yielding twice as many short ribs. I like using 3-2-1 smoking (2-2-1 for babies). I was wondering if I should alter the smoking time because of the smaller size and lesser meat. The ribs would be separated and sauced just before that last hour. Has any one tried this before? I would hate to ruin a lot of good meat because I didn't ask or research this first. Thanks for any advice.