Decided to treat myself to some St. Louis cut spares for Fathers Day:
Rubbed down with mix of brown sugar, salt, pepper, cayanne pepper, paprika, granulated garlic, and powdered french onion soup mix. Then tossed onto the bottom rack of the WSM loaded with Kingsford Blue Bag and hickory chunks. Skirt pieces wedged in around the outside - they will be chopped up and added to baked beans.
Here we are after about 3 hrs., time to toss into a foil pan with a cup of ginger ale and covered with foil.
..... and a shot of the sides cooking on the top rack.
Ribs out of the foil and back onto the grates for the last hour.
Here is everything off of the smoker and some sliced up ribs for the win!
**** This dinner given one tounge up by an unbiased expert ****