Rotisserie St. Louis Cut Ribs

I know it is not @tjv s favorite eggcessory, but I used his spider, stone and drip pan for this 6 hour 250 cook.  The spider allowed me to have a drip pan low enough with space for the ribs.   I have had troubles in the past maintaining low and slow cooking direct with the rotisserie, but not this time.  Played around and added a wrapping mixture of brown sugar, honey and apricot preserves after two hours, without the wrap.  Then continued the cook for 5+ and added some sauce with apricot, bbq sauce and honey at the end.  Turned out mighty good!