Took a few weeks off ribs, needed to get back in the swing with a competition looming a couple weeks out. Worked on 3 different methods, (1) basic mustard slather and my rub, one a top secret variation, and (1) instead of using a mustard slather I used a sweet thai chili sauce, 5 spice, and rub. Basic prep of this 3 pack from RD, rinsed with cold water, then rinsed in white vinegar. membrane removed, and rubbed. thai slather: all ready: bottom rack of the WSM: WSM top rack: flipped and all together: got about 1.5 hours left, should be a good supper.