i have entered into my first rib competition. my town is doing an amateur rib cook off. they are providing 3 racks of baby backs. and they will be graded on appearance, tenderness/texture, and taste. i will have only about 4-5 hours to smoke the racks since set up is at 7am and turn in is at 1pm. i am looking for any tips and things to bring with. i have a long list now and it is still growing. i will do a dry rub and spray them with apple juice a few times, cook with coal and use apple wood for the smoke. any help would be great. thanks!