St. Louis Cut Spare Ribs

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Displaced Texan

Smoking Fanatic
Original poster
SMF Premier Member
Nov 11, 2020
852
796
Burr Ridge, IL
Did one rack of these today on my Bell Fab pit. Trimmed them up and into the pit. Now, I don't know what method I used, 3-1-1, 2-2-1, no clue. Trying to under think nowadays lol. All I know is, about 2 hours in at 275°, I wrapped them in foil and cooked them another 2 hours. Could have pulled them out a little earlier. Rested 45 minutes. Very tasty. Not sure how they slice them up here in the Chicago area, but one pics is the "rib tips".

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Rib tips...

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