The spareribs come off the belly; bellies are hung vertically in the smokehouse, ergo making spareribs vertically in the smokehouse on bacon hooks! Never did them this way, interested to find out how they do. Hooked them through at least one or two ribs in, had to offset them because of the brisket bone on 3, one had no brisket bone to begin with. Interested to see if they fall off the hook a/c achieving tenderness near the end, or if there is enough 'tug' to the meat to hold them on! Have the drip pans to catch them, just in case! Shook some rub on them, as much as my hand could stand! Want to take bets whether they make 6 hours or not? No foiling either .