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Spares ribs for the Mother's in my house.

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I used to foil on my WSM and i had diffuiculty over cooking some too.  but now that i have a lang smoker i stopped foiling. the grease drips on my heat baffle and acts like a griddle plate and adds flavor. although a lot of the time my ribs were over a pan of riblets so i think it dripped onto those. i simply put on smoker for 3 hours at average temp of 275-285 and the i added sauce to each side and smoked for another hour.

Got leftovers for lunch today!

phatbac (Aaron)
 
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