I like the full slab, is all we used when growing up. My Dad was a welder and he made a smoker out of a 55 gallon metal drum. It was really nice and huge, but we would start the char coil around mid morning and cook the ribs all day. Using the indirect method until the end and then put them over the coils for about 30 min. My Mom made her own sauce using Maul's BBQ sauce as a base, would add ketchup, liquid smoke, worcestershire sauce, celery seed. The ketchup she used can no longer purchase so cannot even duplicate the taste but was pretty good.
