My name is Andrew Phillips, I'm 20 years old and a senior at Auburn University studying industrial and systems engineering. I'm home for the summer now with an internship and taking on a few commissions with my woodworking business (Phillips-Head Woodworks... find me on Instagram/Etsy). I have some experience cooking low and slow with reverse-searing steaks, but I'll be doing my first big smoke tomorrow with 2 racks of pork spareribs on my Weber Performer kettle. Plan on sticking to the 3-2-1 method at 225 degrees using hickory wood and spritzing with apple cider vinegar in the first 3 hours, then foiled with more acv and some bbq sauce in the next 2 hours, then more bbq sauce in the last hour unfoiled, and finally resting wrapped in foil for another hour. If anyone sees any problems with that plan or just wants to offer some tips I'd appreciate your input!