I picked up three racks of spareribs with a total after trim weight of 15 1/4 pounds. I rubbed them with cookshack rib rub and put them in the fridge overnight. I put them in my 025 at 0845 at 180* with 2-1 ounce chunks of hickory(I wanted them ready for 1800 but because of church, I had to put them in early at a lower temp). I used a modified charcoal store rib rack on the upper rack with the rails in the lower position. Because the spares would lay over on the ribs behind them, I cut an old grill into 6" X 6" sections and stood them up in the rack to support the widest part of the ribs. At 1345 I kicked up the temp to 225*. At 1500 the toothpick test was still firm but at 1645 the toothpick slid in with no resistance. I ftc'ed them until dinner was served at 1800. I served them with a sauce on the side (from a local bbq joint)and they were like heaven. Even my dad, who professes to not be a fan of smoking, raved over and over about them. I may try some slight modifications to the recipe, but I'm not going to change it much.
Original Post
