Smoked some ribs, this past weekend. I chose St. Louis spares for a change up, as I usually cook baby backs and I wanted to try something different. Dry brined for 24 hours, then rubbed and on the MAK cruising at 275. Two hours later they had beautiful color so I spritzed them with apple cider vinegar and wrapped them in butcher paper; back on the grill meat-side-down at the same temp for the next hour and a half. They felt close to done so I cut away the butcher paper and lightly sauced and back on the grill to set for 30 minutes. They were wonderful! I'll be doing more spares in the future!
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