I had a buddy of mine come down from the mountains yesterday, and he likes "Fall Off The Bone", and so does Mrs Bear. I'm leaning that way myself lately, so what the hey! I usually cut them into St Louis cut, but I figured if I'm going to make them Fall Off The Bone, why bother. So it was rinse, dry, remove membrane, coat with yellow mustard, coat with rub, wrap in plastic wrap & fridge over night. Next day pre-heat to 250˚, put ribs in MES 40, one on top shelf, one on second shelf. Fill outside rows on an AMNS, and light both ends. Put AMNS on bars to the left of the chip drawer. Cut heat back to 230˚ After 2 1/2 hours, pull both racks, foil each with 4 ounces of Apple Juice, and put back in (switched positions in smoker). Note: I decided on "2.5-2.5-1", because when I use 3-2-1, I never get Fall Off The Bone. After 2 1/2 hours in foil, pull, unwrap, coat lightly with sauce, and return to smoker (switching positions again). Remove from smoker after 6 hours, cut, take pictures, and serve. Everyone loved these----Even Me !!!!! Thanks for looking, Bear A nice pair: Coat with yellow mustard: Ready for night-night: One sliced, one under: Bottom one also sliced: My second and third ribs: BearView! That's All Folks!