Aloha All, For presentation purposes, I like to smoke Babybacks in their whole lengths. I am using the no foil method. However, I find that the thinner end of the ribs usually smoke faster, and by the time the main part of the ribs are at the point that I like, the thinner end is overcooked. I usually put the thicker side of rib on the hotter side of the rack I'm using in the SmokeVault, and I keep the temps in the smoker at 235. Are there ways to smoke the whole length of rib so that the whole lenght is at a consistant texture?