Ever since I made Char Siu with a pork loin I wanted to try the marinade on spare ribs. So Super Bowl seemed like a good time for a try. I marinated ribs overnight. Then into the Smoke Vault at 220° using cherry and maple wood for 4hrs then put on a honey glaze that is equal parts marinade and honey. Then one more hr the last hr I increased temp to 250°. Then pulled and rested for 30 min. Here's some pix's.
I also made some ABT'S in my MES with cream cheese, sharp cheddar and crumbled bacon bits and of course a center cut bacon slice wrapped over.
Overall I was pleased with the results. The rib's were pretty close to the rib's I eat at Chinese restaurants. Next time I may add more marinade to sit in overnight and glaze twice.