I've been away from the BGE for a while, and before that had two less than stellar cooks. I made ribs with too much vinegar in the mop, and some pizzas that were too soggy. But that is the learning curve....
Today however I made great spareribs, St. Louis style packaged from Publix. Fun cook, about 5 hours at 250. I used the Dizzy Pig 'Pineapple Head' rub from my sample pack. I know it is made for fruits and desserts and all, but it was -great- on these ribs. The sauce for the last hour was Stubbs.
Very tender, good crust.
no, not -that- one!