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Just a quick question ......can St. Louis Spareribs be rolled and skewered like pork loins to max out the number of slabs on a Weber 22 inch smoker? If so ....how many slabs could one fit on both levels? I'm trying to plan a cookout for a dozen or so folks. Thanks !

Thanks Kevin ...........this is exactly what I was hoping someone would post. And just to clarify, I hope I didn't imply that I sauced during the cook which I don't. I just want to eliminate sauces all together in fact. Thanks again !!!!

Going to be smoking some pork loin backs this weekend for a party. Would like to deviate from the standard smoked/sweet sauce variety and try something different. What I'm looking to do (and this really suits my taste better), is to use a dry rub only that has some kick to it, baste with apple...