Currently, low and slow on the bbq at about 225 with indirect heat and some wood chips in the smoker box. Then after three hours into foil with the sauce for another 2 hrs.
I’m eyeing a 30” electric vertical smoker which has 4 racks of smoking pleasure potential. Will do enough ribs for a large group, as well as brisket, or pork shoulders etc..
Tc turned me on to the idea. Now I’m just doing the research.
:tu