Just threw a couple racks of St Louis ribs into the WSM. Planning on no foil for about 6 or 7 hours. We will see how they turn out. Windy day today so I had to wrap it up with a welding blanket.
Rubbed with season salt sugar pepper and vinegar on one and SPOG on the other
Rubbed with season salt sugar pepper and vinegar on one and SPOG on the other