Have a large (18") egg. Would like to do 7 lbs. (3 racks) of St.Louis-style pork ribs. What's the best method? I just bought a daisy wheel..also have racks and plate setter. Plan to use dry rub...any suggestions, experiences,etc. Some cooks say to baste with apple juice but would'nt that interrupt the temp. curve? Would appreciate some quick feedback and thanks....Tried to search the forum but did'nt have much luck..the 'back' button goes to 'page has expired' and it's frustrating.