Good morning, I have 2 racks of St. Louis Ribs ready to go in my #3. Planning on 5-6 hrs @225. I want to add a dozen and a half linked sausage at about the 3 hour mark and would like suggestions on adding wood, wrapping ribs, etc... Worried about over smoking the ribs. Have hickory, Apple, cherry, and red oak if anyone has ideas on a flavor profile. Thanks in advance, Ray
