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My experience is that the temperatures at the middle cooking grate level are lower(about 25 degrees) than at the top grate. That is with or without water in the pan. You might try putting an oven thermometer on both grates and compare.

Here is a good article on ratios. Also some recipes. Let us know what you come up with. http://www.the-greatest-barbecue-recipes.com/dry-rub-recipes.html

I picked up a tip on this site a while back(h/t Bob Mann) that when running with an empty foil wrapped water pan (or a foiled clay saucer in the empty pan) you close two of the bottom vents completely and adjust with the third bottom vent only. I found that I can keep temps essentially as stable...

If the bone came out clean then you nailed it. Congratulations. Next time you might try foiling around 4-5 hours in and/or around 160-170 internal temp. That will save time and make refueling unnecessary.

Your food looks great. My experience with the smoke ring is simple - water in the pan prevents a good smoke ring. Maybe try the same set up again w/o water??

I suggest next time try filling the ring up with unlit charcoal then pour the hot coals on top. Also try using hot tap water in the water pan. Let us know how it goes on your next cook.

Looks great. Did you have water in the pan? I've noticed that smoke rings are not as good when using water.

I will use KBB for grilling only. I've found Stubbs and K-Comp to both be good for the WSM. Sure wish they could get rid of that chemical smell of the KBB.

Try 2-1-1 method for baby backs at 250.

More lit coals to start and hot tap water in the pan should get your temps up. Take ribs off to a work area and put top back on to prevent temp spikes while wrapping. For what its worth I've gone back to using water in the pan from the clay saucer and am finding I don't have to wrap to get...

http://amazingribs.com/tips_and_technique/mythbusting_lookin_aint_cookin.html If you have time read the whole article because it is interesting. The bottom line though is based on this I'm no longer going to worry if I decide to lift the lid to spritz my food. Let the debate begin!!!

The color of those butts is great! To your point about the bark being the best right off the pit - how long would you let the meat rest(or how far would you let the IT drop) before pulling?

I've always struggled with this issue until recently. I made a homemade rub of equal parts kosher salt, coarse ground pepper, onion salt, granulate garlic and paprika just to try something a little simpler than all the commercial rubs I have on hand. I put it on some chicken halves and cooked as...

+1000 I find this easier than foiling the pan.

I think this will help you. www.bbqgaskets.com It worked for me. Good luck.

I have recently been reading on this forum about the simplicity of the salt, pepper, onion and garlic mixture and tried it for myself. I used EQUAL PARTS Kosher salt, Coarse ground pepper(Williamson Bros.), onion salt and granulated garlic. I first used this on bone in chicken breasts and the...

You could try closing all the vents(bottom and top) a few minutes before pulling the ribs to wrap.

They look great Enrico. My experience lately is to cook at no more than 250(usually around 235) and wrap St. Louis ribs no more than 1.5 hrs to prevent major falling off the bone. Baby backs I wrap for just one hour by the way. The color on yours looks fantastic.

What is TQ?

You may want to check out the gaskets at www.bbqgaskets.com . This modification has really helped me with leakage, temp control and shutting down issues on my 22.