I am going to be smoking Ribs, Pheasant and Pork Shoulder for a Daytona 500 party Sunday. Sounds like I am going to be doing in a blizzard. Anyone else gonna be smoking tomorrow in Iowa. I am gonna put a rub on the ribs and than smoke the for 2 or 3 hours, and than wrap them in foil. Should I put BBQ sauce on them at point or wait til they are done. Any advice on any of the meats I am doing is welcome.