Greetings All! Nothing fancy today. Just some good ole spare ribs on the Weber Kettle. Steady 250 degrees. Used cherry chunks and no wrapping. As you know if you follow my post, I really like Malcolm Reed's products and his style of smoking things. Everything I used on this rack was Killer Hogs stuff except the black pepper. Since I am now a diabetic, I only ate 1 rib and grandkids inhaled the rest. Real simple cook and very tasty. Take care and keep on smokin!!