Used the 2-2-1 for these, foiling with butter and brown sugar. Came out great! Really liking the way the WSM holds its temperature. MUCH easier than with my old Brinkmann smoker.
Dave,
YES IT IS! I started off with a Brinkmann, the WSM is night in day to that thing, I love my WSM even more because of how hard it was to hold temps on the Brinkmann, welcome to cooking with the king of smoke!
I too started with a Brinkman, and not to "date" myself as old, but I paid for it with Marlboro Miles from back in the day. I even won a 6 or 7 person friendly rib competition with it.
I haven't looked back since getting my WSM 10+ years ago.
Thanks Brad! Yeah warming it up. Thinking St. Louis style this weekend though so maybe 3-2-1 instead of 2-2-1. Seeing some good sales on the St. Louis ribs.