My thanks to everyone who has posted before in the past. I read a lot of them and the guidance was terrific, as were my first results.
I made 3 racks of "bronto" spares because it was all I could find. The 3 racks weighed in at 10.75 pounds and were St Louis cut. Used the Cookshak Rib/Chicken rubs on a 2-1 basis and put the rub on about an hour before (thanks Smokin). Based on eveone's good info, I expecetd them to take about 8 hours. Cooked at 225* with 3 chunks of hickory. Opened the first time at 4 hours and switched the top and bottom racks and sprayed with apple juice. Reopened at 6 hours, then at 7.5 and they were done. Based on the cautions from many about underestimating cooking times I finished them early and held them in foil at 140*. Had a good bark and almost falling off the bone. Got rave reviews.
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