Here is my Sunday cook, on my Timberline 1300, for a party I had. Three racks of St Louis style ribs and 3 Boston butts. This is my first cook with St Louis style in many years, as I usually make Baby Backs, store had them on sale for $1.99 lb, so couldn't pass them up. They turned out really great and everyone loved all the food. I used a home made rub on the Butts and OakridgeBBQ Dominator Sweet Rub on the ribs. Really liked the Oakridge rub on the ribs. Cooked at 175° on super smoke for 2 hrs, then increased to 225° still on SS, for another 2 hrs. I then increased to 275° to finish them off. The ribs took almost 6 hrs and the butts took 12 hrs. I pulled the ribs at the 4 hr mark and wrapped them in foil and put them in a cooler. When I though the butts had a couple of hours to go, I put the ribs back on to finish. This was a straight through cook, no spritzing, or sauce applied, everything was pulled, wrapped and held for an hour. I only got the one picture, as things were very hectic.