I'm only cooking for two this year, so just one rack of ribs. But I know they will be good! Photo is WSM coming up to temperature, ribs went on about 2.5 hours ago.
Edit: Finished, sauced, and resting.
Larry - that's all I'm doing for this year's Smoke Day (which I'm doing today; smoking up some pork back ribs and right now are about 1.5 hours into it). Nice looking rack, and I'm sure it was delicious.