I have the WSM 18.5 and recently purchased the Weber hanging rack and some 5" meat hooks. I'll be attempting to hang two racks of baby back ribs for the first time using Jeff's original rub recipe. I've been doing the 3-2-1 method at 225 degrees with the water pan/foiled. Any tips on temp and time for hanging? I've read 4-5 hours at 250-270 degrees? Water pan or no water pan? Thanks for any information.