Mother's Day ribs

With yesterday's success, I decided to smoke ribs for Mother's Day using the 3-2-1 method. In summary, it's 3 hours of smoke, 2 hours wrapped in foil with moisture, and 1 hour open without smoke. If you use sauce it would be part of the last hour.

Here's phase one the 3 hour smoke, using all apple wood chunks. I staged the  2 wood bins adding the second after about 90 minutes. 

And the 2 hour wrapped phase with rootbeer, soy sauce and butter. 

Finished product turned out well. I sauced 2 racks and left one dry.  You could taste the smoke more on the dry rack.  The picture is terrible, it was a quick snap, since we all just wanted to eat and could not wait for nice lighting, etc.