Today's smoke is a rack of baby back ribs and some chicken thighs. I'm using the 2.2.1. method. Meat with rub. Meat after the first 2 hours of smoke getting ready for foil. Spritz meat generously with a 50/50 mix of Captain Morgan's Spiced Rum and Apple juice. Meat is currently foiled and in the smoker at 250 degrees. I'll be back with the finish.