I did my first spare ribs a few weeks ago with 1/2 swamp venom and 1/2 brown sugar. Went for about five hours then pulled and put in foil and put in oven to keep warm because I had to leave for a bit, warmed back up in the oven when I got back. I am assuming this is why they were tougher than expected? Also, any ideas for a better rub? This one was a quick fix because I had to use the egg once I got it home but was too sweet. Thanks in advance for the help everyone, you all have been an amazing resource already.
Middle Tennessee, large BGE. Go Big Orange!