Last weekend was my second go at smokin meat. I smoked a rack of baby back ribs and a couple of loaves of breakfast sausage. On the ribs I used Jeff’s dry rub and followed the 2-2-1 method. I had to cut the rack in half because my smoker is not wide enough to hold the entire rack. When I put the halves in the smoker I did not pay attention at the time, but I put the smaller/thinner half on the lower rack (closer to the head) and the bigger/thicker half on the middle rack. After 2 hours of smoke it pulled the ribs to wrap them up. I put a 2:1 mixture apple juice and cider vinegar in the bottom. After two hours wrapped up the thin rack on the bottom seemed about done - the meat was falling off the bones. The thick piece was still pretty stiff at this point. I put the meat back on the heat. After about 30 minutes I pulled the smaller half off. It was another hour and a half after that the thick piece got to 170 degrees. So I guess it was 2-2-.5 for the small piece and 2-2-2 for the big piece. I am using a propane smoker. The temperature was around 250 the entire time. I used mostly hickory with a little bit of mesquite for smoke. Anyway, I don’t know if anyone has any tips for this situation. At the very least I wanted to share my experience. Attached is a picture of the thick half after I pulled it off. The thin half got eaten before I had a chance to take a picture .