I cooked some spare ribs, 4.5 hours at 250 indirect with a place setter. Dry rubbed with Bad Byron's butt rub. The ribs turned out great, got me thinking that the extra money I have been spending on baby backs have been wasted, there's a lot more meat on these ribs. The meat was just right, just a little pull on the bone and the bones were clean and white. I had 4 different sauces, Blues Hog, Blues Hog Honey Mustard, Carnivore Robust, and Sticky Fingers Carolina Sweet. They were all good but I liked them in this order. Blues Hog, Sticky Fingers, Blues Hog Honey Mustard then the Carnivore Robust. Truth is I will just use the Honey mustard in the future to hole the rub on the ribs pre-cook. The Carnivore was a little too spicy for my taste. The last picture tells the story.