Decided to fill up the WSM today (haven't done that in a while). Got two chuckies and three racks of spares (plus trimmings)... see pork forum for the ribs thread.
One rubbed with Tony Chacharros the other with a rub I found at Costo called Baja Rub.
Onto the WSM with some hickory.... rollin in the thin blue goodness.
.... three hours in and looking good!
Forgot to to take a picture of one of them before I sliced it up.
.... and a little sliced goodness!
A plate of pure heaven!
Thanks for looking!