Cooked some spares on Sunday, and am just getting around to posting the pics. I trimmed them and got them ready at about noon. Jeff’s Rub with a little bacon salt added St Louis Cut TBS Using 2.5-1.5-1, they came off at about 6 pm Pre-cutting Had some Texas toast, and ranch style beans as the side dishes. It was overall a tasty meal. *I foiled ribs after 2.5 hours. Laying out some foil. Putting a squirt of parkay and clove honey across the bottom, followed by a shake of Chile powder, and some brown sugar. Set the ribs on that mixture, then did the same on the top of the ribs. This cooked down and creates A great finishing spray/mop for that last hour they are on. Hands were too messy for pics at this time.