My dad gave me 2 slabs of ribs to smoke for him and that is my plan for tomorrow. Just want to review my plan and see if there are any suggestions or changes I should make. Tonight--Remove membrane and rub both slabs, wrap in plastic wrap and back in the fridge overnight Morning--Bring smoker to temp, I'm thinking 225-230 Place ribs in and smoke for about 2 hours. Using hickory and apple. Am I correct in thinking that I want to see about 1/2" pull back from the bone after the first cycle? Then wrap in foil after spraying with my apple juice-rum mixture and leaving wrapped for about 1.5 hours. Then unfoil and back in the smoker, spray again and leave for about 1 hour. At this point, what am I looking for to test for doneness? Problem--I don't think these slabs whole will fit on my vertical brinkman. Is it ok to cut in half? And if I do, what should I look at to decide where to cut? If I do cut them in half, when I wrap them in foil can I put them all on one shelf and then put a rump roast on my other shelf? My dad told me I could keep one slab for myself (woohoo!!) but my husband is not a pork eater (I know, can you believe that?). He is a beef and tater man. So I was going to put the rump roast on and make him that for dinner. If I want to slice, what temp should the roast be? That be my plan. What do you think?