Originally Posted by gratus fermentatio
I'm thinking drip pan in ctr, charcoal in the baskets on 2 sides w/apple wood chips. Maybe some cider in the drip pan. Also got a thermometer to go in the top vent. I'm a n00b when it comes to smoking, so I'll bow to your expertise.
Thanks in advance. Regards, GF.
Indirect heat is definitely best for smoking.
For the spare ribs, if you're gonna use cider, try the 3-1-1 method. Dry rub, then (3) hours low-n-slow around 250ºF, then wrap them in foil for (1) hour with about a 1/4 cup of cider, then unwrap and back on the grill for (1) hour. Delicious, easy, tender. Baby Backs won't need as much time, so alter accordingly.
I like to cook loin a little warmer, around 300ºF. Time depends on the size of the loin, but I pull them off the smoker around 145-150ºF and keep wrapped up in foil for a half hour to finish off. This will give you a done, but very tender and sliceable loin.
Make the most of that grill space! Plan for some extras to cook at the same time.