1. Smoking ribs, do I start them bone side down on the grill or meat side down? 2. Rib racks for spares, if any of you all use them are they any good? I mean for cooking, not so much for space. Lastly, and I guess my thrid question ha ha ......I use a char broil silver smoker and if anyone else uses this please help me with this or if any of you know this as well please chime in.....my thermometer is set up where the factory installed the hole to add the therm. this is located about six inches above the grate. What is, and is there, a major temp. difference from grate to the therm.? I know that there is a major temp. difference from where the smoke enters the chamber from the firebox, but I am talking closer to the chimney? Thanks for any and all advice.