Ribs: going for the 3-2-1 method I've read about. In the wrap I'm going to put apple juice unless anyone has any other advice. Do you let ribs rest? after the one hour or what? Internal temps, smoke temps any tips appreciated. Chicken: I couldn't find any recipes on here so I read one in my books saying marinate it in Italian dressing. Any advice on cooking times and internal temps would beb great. The fatty I read was put it on and flip at 1.5 hours and take off after another 1.5 (at what smoke temp?). Hope this isn't a bother, but just looking for some good advice. Thanks.