I got my large BGE last month and have used it several times. Last weekend I tried spare ribs for the first time. The ribs were a failure. They tasted fine, but were really tough. So no wanting to throw in the towel I decided to try again. This time I bought a rack of St. Louis style ribs rather than cut my own from spare ribs.
I put the rub (Chris Lilly's rub recipe for pork butt) on the ribs, wrapped in plastic wrap and put in the fridge over night.
I put the ribs on the BGE at 225-230 with cherry and hickory wood for smoke.
After one hour.
After 2 1/2 hours.
I pulled the ribs a few minutes later and wrapped them with a little brown sugar and apple juice.
After almost two hours in the foil.
Ribs are sauced with Butcher BBQ sauce and on the BGE for the last step.
I did the bend test and the toothpick test. Ribs are just about ready.
I left the ribs on the BGE for a few more minutes and then pulled them.
I would have liked a little more bone showing, but after the tough ribs on my first attempt the bend test and toothpick test told me the ribs were ready.
There is a smoke ring.
I tried the bite test that I've read about. From what I read proper cooked ribs should pull away from the bone and leave a bite mark.
Dinner time. I've served the ribs with frozen corn and homemade baked beans.
There is still room for improvement, but compared to my first attempt these are excellent.