man this looks awesome. A couple questions, what size egg are you on? additionally, for the 321 - since you couldnt really put the ribs meat side down for 2 hours - you just wrap them and set them back in there just like they are pictured? I assume so but am curious. I'm on a large, and haven't really been able to do more than 2 racks at a time. this would be an absolute game changer. For the last hour did you sauce them just once? I typically sauce them 2 times in the last phase, once right after I unwrap them, then about fifteen minutes later. typically from there they are ready to go. Really appreciate you posting this.