I have one slab each of spare ribs and back ribs that I would like to cook together. Each slab weighs about 5.5 lbs. My plan is to cook the spares on the lower grate for two hours and add the back ribs to the top rack and cook four more hours. This seems to be consistent with recipes I've read for both kinds of ribs on this site. Does this sound feasible? I'm planning on a lid temp of 240 which I think would give me an upper grate temp of 225-230 and a lower grate temp of 215-220. /infopop/emoticons/icon_confused.gif Also, has anyone ever cooked a salt pork either on the WSM or (mea culpa) a gas grill?