I cooked a couple of St. Louis cut spare rib racks on my 22 1/2" WSM.
I rubbed them with my standard rib rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper).
I slathered them with Sweet Baby Ray's BBQ sauce.
I cooked them at 250F unfoiled, for about 2 1/2 hours, then foiled for about 2 hours, then sauced for about 1/2 hour.
They came out great!
Trimmed and rubbed.
On the WSM.
Ready to be foiled.
Glazed.
Rack 1 cut up.
Rack 2 cut up.
Pot of ribs.
Beer o' the day.
Thanks for looking.
I rubbed them with my standard rib rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper).
I slathered them with Sweet Baby Ray's BBQ sauce.
I cooked them at 250F unfoiled, for about 2 1/2 hours, then foiled for about 2 hours, then sauced for about 1/2 hour.
They came out great!
Trimmed and rubbed.
On the WSM.
Ready to be foiled.
Glazed.
Rack 1 cut up.
Rack 2 cut up.
Pot of ribs.
Beer o' the day.
Thanks for looking.