More Ribs and Chicken

I put 3 racks of ribs (8.5 lbs) on @ 11:30 with my regular rub. The 3 chickens (6 halves) and 6 thigh fryers went on at 2:30. After putting the chicken on, I swapped the first and last rack and rotated all three to ensure even cooking. I also used some foils to baffle the heat coming out of the firebox. About 2 hours before pulling everything off the grill, I mopped the ribs with my bbq sauce. The ribs fell off the bone and the chicken was nice and moist. I kept the temp around 250. I was very happy with the results.