Stogie,I know you said the team's technique was doubtful with spares...but what the heck.I trimmed 14 lbs. of spares back to about 11bs. St. Louis cut and proceeded with your approach.I did not marinade,since these Smithfield's were already tumbled.I cooked for almost 4 hrs., to render a little more fat, before getting back to the technique.I foiled for 1.5 hrs.,opened & glazed the last 30 mins. for the total 6 hrs.They came to pull off the bone neatly then.They also had a much better cooked finish than many foiled products.IMHO the cs makes ribs so easy that I probably won't bother to foil ribs in it.I can see how they would work great in my WSM,though.Thanks again.
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Good Q 2 Ya,Tom.
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