is there rhyme or reason for where meat goes in my smokehouse

[Jerry Onik]

I understand that the meat goes on the racks or sticks, I know I need to rotate racks and sticks, my question is...
the smoke comes in the bottom I have a place for 4 racks and 1 row at the top for sticks,
I am doing ribs on the racks and pork loin on the rack, is there any thoughts on the loin on top or bottom locations, I will be smoking at about 185 to 225 for 4 to 6 hours and pulling my ribs when I know they are done, possibly going to 250 towards the end so I know the food is ready to eat.
usually I have done ribs on their own and pork loin in a hanging stocking in the past but never together.

Any thoughts appreciated

 

[Jerry Onik]

OK, I got no replies, so I figured I let you know what I did, I kept the loin on the bottom through the entire smoking process, I had two shelves of ribs that I moved up and down.

7 hours the loin was done the ribs finished up 1/2 hour later, it all came out great