Had an unexpected afternoon off work, went to the Grocery. Spares were on "sale" for $2.89, but I haven't had spares in forever, and I have time to cook 'em, so here we go. Canola oil to help the Dizzy Dust stick, and off we go for a 6 hour cook on the Medium. Trimmed semi St.Louis, as the grocer does a weird cut through the tough bits on the big end, I left that attached. Grocer also had Blues Hog in the sauce section. Tried it a while back, but it seemed so sweet, so I used a very light glaze at the end of the cook, and OMG! I get the Blues Hog fans! A great hit of heat and sweet. Pic is of the big end after another hour on the Egg after I ate the small end. Soooo goood!
(Sorry for the length of the post .... :blush: )