We love spares. We go ahead and buy St. Louis cut, choose a rub/sauce/wood combo, let the egg do it's thing, and reap it's sow.
We basically do a modified version of Aaron Franklin's YouTube video due to the condensed grid space on the Medium Egg.
While the Egg is preheating and getting to a stable 275 dome temp, I remove the membrane and rub the spares down. Today we chose another John Henry rub, his slippery hill sauce, and apple wood for smoke. I also trim off the loose meat and hanging fat.
I cut my 2 slabs of spares in half and place them in the VRack for 2 hours uncovered at 275 indirect dome temp. My drip pan typically has apple juice in it, but I don't think it makes that big of a difference.
After two hours, I open the egg and spritz the spares with a little bit of apple juice and coat a thin layer of sauce on them. I then let them sit for another 15 minutes to let the sauce settle.
When the 15 minutes is up, I spread some sauce on aluminum foil and place the spares meatside down and wrap them up tightly. I place them back in the egg for another 2 hours at 275 indirect dome.
Once we start getting within 15 minutes of the 2 hour mark, I start checking for doneness with the toothpick test. Once the toothpick slides in and the meat feels like it'll be tender but still have a good tug, I pull the spares and let them sit for 30 minutes.
Add your sauce of the day and enjoy!
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