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Rib cook. BGE wins again

hoofaloos
hoofaloos Posts: 242
in EggHead Forum
 St. Louis style spares. Rubbed & 235-250 for 6 hours. Spritzed em around 4 hours just bc I had a cider vinegar & water mix from something earlier & didn't wanna waste all of it. Also, sauced half a rack at 4 and the way the sauce "carmelized" after 2 hours was awesome as I'm not a fan of wet ribs. 


XLBGE- Napa, CA by way of ATX


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