I picked up some St Louis spares on sale the other day so yesterday was rib day with a side of Dutch's beans done in the MES with AMNPS and pitmasters choice pellets. I didn't have a bell pepper for the beans so I substituted a anaheim pepper and used buckboard bacon. The ribs were rubbed with a slightly altered version of Jeff's rub. The ribs were smoked for 4 hours at 265-270 straight with no foil.
Ribs rubbed and in the smoker.
Beans prepped and ready to go.
The beans went in one hour into the smoke.
At the four hour mark the ribs and beans are done.
Sorry I don't have a serving shot! They turned out great and everyone said they were my best ribs to date.
Thanks for looking.