I've been challenged to a rib cookoff this Sunday. My LBGE against his offset smoker, each doing 2 racks of St. Louis cut spares. Very high stakes - bragging rights and a 6-pack of the winner's choice :-)
. I've done St. Louis on my cabinet smoker before, but this is the first go on the egg. Looking for suggestions and tips based on all of you fine people's experience!! Would like input on stuff like egg setup, to crutch or not to crutch, glaze or sauce, etc...