I finally had the time for a long smoke, so i picked up 3 slabs of spares from Sams clubs. I prepped them the night before and the morning of i let them marinate in apple juice and in the juice of three two lemons. I wanted to use apple cider but i couldnt find any around here. Just out of curiosity is there a difference in using apple juice and apple cider? Anyhow after they marinated for a couple of hours i rubbed them down with my home made rub and let them rest for another hour in the fridge. The rub i used is brown sugar and paprika based along with some garlic, onion, celery ceed, salt, and cayenne. I built my fire with pecan logs and also periodically threw in some hickory chunks. This was also the first time i completely used wood, and i have to say i wont do it any other way now. I had a little trouble regulating the temp due to a down pour but i finally got the hang of it. I cooked them for 2 hrs out of foil 1 and half hrs in foil and another 1 and half hrs out of foil. I have heard a lot about the 3-2-1 method but i wasnt quite sure i wanted the meat falling off the bone so thats the main reason why i did 2-1half-1half. I spritzed them every 45 minutes with the slaughterhouse spritz.They tasted great but i wish i would have done the 3-2-1 now because they were a little bit tough. Next time i will for sure do 3-2-1. overall i had a lot of fun and learned quite a bit.