Made some ribs on the 4th. 6 Racks of BB's on the ProQ.
My setup for the day:
Smoked 'em at around 225F on the ProQ. Homemade rub. All 6 racks on the top rack, in a rib rack. Sauced the last half hour. Finished for ~5 min each side on the kettle, with a little more sauce.
They were good enough to eat
Making 2 racks and some Beer can chicken tomorrow.