St. Louis style pork spare ribs - 311

Step 2:  Wrap slabs individually in foil w/ butter, honey, and brown sugar mixture.  Cook slabs at 250 degrees indirect for 1 hour (meat side down).

Step 3:  Remove slabs from heat and rest them while increasing cooking temperature to 275 degrees.  Collect liquid when removing slabs from foil as this can be used to finish ribs.

Step 4:  Apply sauce to slabs.  Cook slabs at 275 degrees indirect for 1 hour (meat side up).

Step 5:  Remove slabs from heat, wrap slabs individually in plastic (if necessary), let slabs rest for 30 minutes before serving.  Finish meat w/ additional sauce and/or collected liquid from Step 3 above.

Notes:

• Use foil to protect any exposed edges of slabs to prevent burning.
• Slice slab into individual ribs w/ meat side down.
• Internal temperature of 190-195 (at the end of the 3 hour cook) is ideal.