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I trimmed down a couple of spares to St. Louis cuts and let them soak for a few hours in a teriyaki marinade that I whipped up. Onto the XL Egg they went for some smoking over some hickory and white oak:
After a few hours of cooking and applying a teriyaki glaze every 35-45 minutes, they were tender and ready to pull off for a brief rest:
The Mini joined the action with a teriyaki steak:
Then a 2 QT dutch with oil went on to fry up some veggie tempura:
and dinner was served:
Thanks for looking!