First time doing ribs on the PBC... St Louis cut ribs seasoned with Tatonka Dust and Everything Rub. Hung and smoked with cherry chips for 3 hours. ----- ----- At this point the ribs were sauced with LEM's Meat Varnish and spent another hour and a half cooking. ----- ----- We are used to cooking ribs with indirect heat compared to hanging over direct heat, the ribs tasted excellent but next time will cook longer before we sauce them. Thanks for looking!