For dinner tonight--- cooked up St. Louis cut spares with RO lump and cherry wood chunks on the mini wsm. Cooker held close to 250--- love my mini!!! Air temps were in the high 30's today. Stinkin cold after the 85 degrees we had two days ago! Anywho, rubbed with slap yo daddy rib rub with a thick Worcestershire base. Cooked 2.5 hours on grate spritzing with AJ every hour, 2 hours in foil with brown sugar, parkay, honey, and AJ. Back on grate for another hour. Sauced last 20 minutes. I was so hungry, the pic of ribs sliced came out crappy. Good smoke ring, tenderness, and bite through. I think I have my St. Louis process pretty dialed in. Now I just need to come up with my own rub and sauce :).