I got my large BGE last month and have used it several times. Last weekend I tried spare ribs for the first time. The ribs were a failure. They tasted fine, but were really tough. So no wanting to throw in the towel I decided to try again. This time I bought a rack of St. Louis style ribs rather than cut my own from spare ribs. I put the rub (Chris Lilly's rub recipe for pork butt) on the ribs, wrapped in plastic wrap and put in the fridge over night. I put the ribs on the BGE at 225-230 with cherry and hickory wood for smoke. After one hour. After 2 1/2 hours. I pulled the ribs a few minutes later and wrapped them with a little brown sugar and apple juice. After almost two hours in the foil. Ribs are sauced with Butcher BBQ sauce and on the BGE for the last step. I did the bend test and the toothpick test. Ribs are just about ready. I left the ribs on the BGE for a few more minutes and then pulled them. I would have liked a little more bone showing, but after the tough ribs on my first attempt the bend test and toothpick test told me the ribs were ready. There is a smoke ring. I tried the bite test that I've read about. From what I read proper cooked ribs should pull away from the bone and leave a bite mark. Dinner time. I've served the ribs with frozen corn and homemade baked beans. There is still room for improvement, but compared to my first attempt these are excellent.