Spare Ribs, Spatchcoked Chicken PR0N

Well today I tried two things for the first tims. Spare Ribs and Spatchcock Chicken. I trimmed and rubbed the ribs with some Dizzy Pig. Smoked over apple and cherry for 3 hours @ 250* then foiled with parkay, honey and brown sugar for an hour. I butchered the chicken, literally, I need a kitchen shears and brined it ovenight with water, brown sugar, kosher salt and some soy. Rubbed with Dizzy Pig, smoked along with the ribs until the thigh was 170*. Just for trial, I did some taters to. The ribs were really smoked deep and were hammy tasting, but very good. The chicken was moist tender, and the thighs were smoked very nice. The taters were not bad. I will do this again.