I like to keep things simple. Started with a rack of spare ribs. Left the membrane ON. Cut the spare rib in half. SPOG. That’s it. Spritzed with a mixer of apple cider vinegar and apple juice ever hour. Last 1.5 hr. Mopped with a store bought bbq sauce with a candied jalapeños syrup added. Smoked using cherry and post oak chunks on the WSM. Smoked for 6 hours at 240-250 degrees. Pulled at IT 195. Turned out real good. Great flavor. Found a new way to smoke my ribs!