I’m not sure I’ll ever buy baby back ribs again, this was the first time ever doing St. Louis spare ribs and they’re the best I’ve ever done.
rubbed with meat church honey hog,
On at 2pm 225°
3pm bumped up to 250 after
3:30-5:30spritzed with 3:1 apple cider vinegar to water every 30 min
6:30pm glazed with pineapple habanero sauce (was going to use pepper jelly but this was open)
7pm pulled