this weekend i plan on smoking some ribs up. i figure sense i got the smoker going ill do a butt or a brisket. i have only used my WSM once before to do some country style ribs, just to test it out. they came out great keeping the temp was a problem with the wind and cold. this will be my second time on it. it should be around 32 degrees here. what do you guys recommend. butt or brisket? i have never had either but when i do my ribs im not sure what else to cook with them. should i do ribs on top or bottom rack? how much charcol should i use? what cooks best with ribs? i hear about the dripping falling on the foods below but what would you all recomend? would the BRITU work out ok on a butt or brisket to make a good bark? i loved that on my country style ribs when i made them.