The last two times I've made ribs, I've recieved lots of comments on the ribs, and the stomach gas afterward. I usually use Walmart, whole spare ribs, , Sweet Baby Rays sauce, and pear wood (my father in law trimmed his trees this spring) I did this last batch on my UDS with kingsford briquetts with chunks of smoke wood thrown in on top. Temps run between 220* and 250* I use 3-2-1. When I foil I squirt a bunch of sauce on them, and when I unfoil I slather them again. Does anyone have any ideas what might be causing the gas? My wife is getting to the point where she doesn't eat my cooking.