Blowout bones on ribs

[timothy]

Could try rolling them. It's been awhile since I rolled one but that's one way to get 3-4 racks on the top shelf of a 18.5" WSM.
IIRC the ends wouldn't overcook that bad.

 

[MichaelM]

Donna I smoke ribs for 2hrs at 250 wrap them after 2hrs meat down with a vinegar sauce with barbecue sauce for 40 minutes unwrap glaze with your favorite barbecue sauce for about 15 minutes

More info about your vinegar sauce please...

 

[Joe T Gomez]

MichaelM sauce I use is killer hogs Malcolm Reed I just mix very little with my barbecue sauce and when I glaze it I do the same it gives that middle sweet taste at the end nothing fancy