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Ball Ground, GA
ATL Sports Homer
got to get to bed now, but if you want more info I'll tell you in the morning about these killers from last night!
Here's my method for these spares trimmed St Louis style:
Two fist sized hickory chunks in stablized 330 fire with foil covered PS legs up - full slab of spares cut in half - kosher salt, Dizzy Pig Raging River - NO mustard. Let dome drift up to 350 after putting ribs in bone side down for 30 minutes - turn 180 degrees for 30. Flip for 30 turn 180 for 30. Test meat temp between bones with Thermapen. Looking for 196 to 200 - judge from that point for how much longer to reach that temp point. That night I closed bottom and top after painting on 50/50 Blue's Reg and Blue's Tennessee Red - flipped and 20 min they read 201 so I cut, took pic, served and DEVOURED!!!