I found spares on sale a few weeks ago so I figured it was a good time for a first try. I had intended to smoke these yesterday but I ran out of time to have them ready for dinner. Fortunately I had today off as well so they just got a little extra time in the marinade. I used marinade/mop and rub recipes from a Richard McPeake book called "The Art of Smokeology", which is a pretty good book despite the recipes being a little scattered. I also decided to cut the spares St Louis Style having watched the Weber instructional video on youtube. I then diced the remaining meat into large chunks--these look like the Rib Tips I get from time to time at my favorite local BBQ restaurant. They all marinated overnight and I rubbed them and put them on an hour ago with hickory and a blend of assorted sweet woods (Apple, Pear, Sugar Maple, etc). The racks I will 3-2-1 but I think i will just watch the tips closely and pull them off when they look delicious. The photo will also show my equipment setup that I've mentioned before. I currently use a Char-Broil "Big Easy" gas grill with the far left burner on and wood chips on top of that. It is easy to keep the temperature down for "low and slow" cooking (yet still overcome the cold weather) and the lid is tall enough that butts or turkey breasts are no problem.