Ribs

Heck yeah, those look great!
I used to do baby backs, but have converted to St. Louis spares.
 
Heck yeah, those look great!
I used to do baby backs, but have converted to St. Louis spares.

I'm a baby back kind of guy myself but these st louis spares were on sale so I got them and they were cooked just right. Left the bite mark perfect, came clean from the bone and didn't fall apart. I cooked them about 4 and a half hours. No foil just buttered them up before the last hour with squeeze butter. Maintained around 220 on the dome temp, grate temp was 258 on one side and 247 on the other side. From how good they turned out I may be switching to st louis spares myself as the preferred cut of ribs
 
Gorgeous looking bonz.
 
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