I cooked a couple of racks of St. Louis cut spares this afternoon on my WSM. I got busy doing some other things and really didn't monitor the heat too well and they cooked too quickly. They tasted great (sprayed them with bourbon when I put them in foil so what would you expect)...but they were "fall of the bone" tender rather than competition standard ribs.
Two racks of baby backs, a salmon filet, and waiting for the shoulder to finish. Two cigars so far. Great Father's day.
Since you asked...last Saturday cooked 10 pork butts, a pan of beans and a couple of racks of ribs for the help. Didn't take any pictures
Cooked for a small party Sat nite and a large one next week when I'm scheduled to work and some extra for the freezer. Pulled the pork, vacuum packed and quick cooled in ice bath and put in freezer. It will reheat in an electric roaster and taste like it just came off of the fire.