I agree with a lot of this advice, but have a few thoughts. The top rack typically runs a little hotter than the lower, so I would've put the ribs on the bottom and the yardbirds in a pan (maybe a round cake pan) up top. The pan would prevent poultry drippings from hitting the ribs and being on top would allow them to cook at a slightly higher temp than the ribs below. I would also put the ribs on 1-2 hours before adding the chickens because the birds will cook more quickly, and that way it's all done around the same time. I've been really happy with the chickens, turkeys, pork shoulders and ribs that I've cooked on the WSM, but the one thing I haven't been able to do well is a friggin' brisket. I should probably take another stab at it.