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For Memorial Day, my father enlisted me for the rib portion of the barbecue. We had six racks of fresh (never frozen) baby backs to eat, which were prepped and dry rubbed the day before, and foiled overnight. prep is simply trimming excess fat and odd bits, and stripping the membrane from the bone side. Rub is a brown sugar and chili base with cayenne, cumin salt and pepper. I was limited on space, so I used a rib rack to help get all 6 racks on the 22" space, all off the heat. I also used a water pan over the coals to help modulate the temperature for the meat closest to the fire, and turned all racks bone side towards the fire. Despite the crowd you'll see below, I was able to get them all in with space between them, and they cooked surprisingly evenly. I did rotate after 2.5 hrs anyways, just in case. Wood of preference for this cook was cherry. I prefer fruit wood alone for ribs, so as to not overwhelm the pork and spice taste. Total cook was about 5.25hrs, and the ribs were a big hit. Great consistency and flavor, and just enough smoke. We served them dry, but had a nice sticky KC style sauce on the side, which for the one rib I did allow to touch it, was a very nice compliment if that's your thing. Enjoy.