St. Louis-style Spare Ribs -- Yay!

Beanie-Bean

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<p />[p]Note the neglected Weber Kettle in the background...[p]

[p]Thanks, everyone! I appreciate all the good information out on the sites regarding the proper trimming and preparation for the St. Louis-style Spare Ribs.[p]Here is the cooking info:[p]Jack Daniels chips (soaked)
single chunk of hickory, nice sized
250 dome with inverted plate setter, and an aluminum half tray for the drip pan
Start: 08:45
Flip: 11:45, then flipped/spritzed every hour
End: 14:30[p]No foil whatsoever. I used the rib rack to give me a bit more surface area, because the ribs were a bit longer than what would fit on the Large BGE, and I wanted the ribs laying down flat, not standing up in the rack.[p]No sauce on the ribs, either. It was just one rack of JH Pecan, and the other one Dizzy Dust. Boy am I glad I picked those things up yesterday. The trimmings didn't quite last the entire cook, either. I had the grate extender sitting on top of the v-rack, and all those pieces were pulled during the spritzing/turning checkpoints.[p]I'll be doing more of these in the future--they are excellent coming from the BGE![p]-Mike[p]

DynaGreaseball

Beanie-Bean,[p]Man! You nailed it! Great lookin ribs.

Fluffyb

Beanie-Bean,
Those look amazing! Haven't done a rib cook in awhile, now I am inspired.

Eager Egger

Beanie-Bean, They look really good! I have a "V" rack and need to try that next time. How owuld yo compare the DP amd John Henry's?
Mike[p]

jake42

Beanie-Bean,
Looks great. Gonna' have to use my rib rack like that next time.