I picked up a 3 bone slab of beef plate ribs from Wildfork Foods, about 6 lbs., I want to smoke them on my WSM 22 on Saturday. I have Killer Hogs AP rub and the plan was to smoke them with red oak and cherry at 250 degrees. I'm undecided about wrapping or spritzing and how long it might take. I would appreciate any and all help and suggestions. Thanks !!