Single rack of St. Louis-style spare ribs, cut in half to fit in the MES.
Seasoned with a special rub, courtesy of Deejay Debi.
Double wrapped for an overnight slumber, and then into the MES 30 at 11am for a 3-2-1 at 225°.
At the 3 hour mark. I went with water in the pan this time, instead of sand.
Foiled with a 1/4 c. each of broth consisting of beer, maple sugar, butter, and more rub.
These were pretty well done after the foiling, so they only went in for 1/2 hour to dry them out a bit. Didn't even need sauce with these, just another light sprinkling of rub.
And plated. Note the smoke ring. No charcoal was used, just cherry and apple wood chips. These were mighty tasty. My special BBQ sauce was available, but no one asked for it.