So a friend of ours brought us over a tractor tire for the kids to use as a sandbox, so I offered to cook them some dinner as a thank you. He asked for ribs--here's how it went down...
Took some spares:
Trimmed them St. Louis style:
Rubbed it all down with my house rub. Flap meat went on for ~1 hour over RO lump with some cherry and pecan at ~250° to get some flavor. Then, chopped it up, and into the CI DO with some onion and garlic that I sauteed in some bacon grease, along with a big farkin' can of baked beans. That went onto the lower grate on the WSM underneath the ribs and tips.
Went for ~5 hours at 250 - 275°C until they all probed tender with a toothpick and passed the bend test.
Sliced 'em up:
and served with the beans:
and some strawberry-rhubarb cobbler for dessert since the rhubarb in the yard is just begging to be eaten:
Turned out great! Now I just need to go and get about 2 paycheck's worth of sand to fill up that tire