Either St. Louis Ribs, or Country style ribs. Still a rookie at this smoking business. Never cared much for the country ribs when Momma did them in the oven, or when I grilled them over gas. But I've done St. Louis with sucess on the Brinkman, so I'll probably do the country style to add to my experience.
Some ABTs sound good. Might take a close look at the recipe and think it over. A fatty sounds good too. So does a beer butt Chicken. Heck maybe I'll make the St. Louis too, and throw some ABTs on.
Wonder what I'm going to do with all that food??