Just finished smoking some St. Louis cut spare ribs. Pretty much followed the 3-2-1 method to the letter. Smoker was set between 235-255 spending most of it's time at 250. There was a 20 minute period where temps were in the 270 range, but if you have a UDS you know temps can spike if you mess around with the top off. Seasoning was a light coat of Adobo all-purpose and rub was Stubbs pork version. During the foiling I added a couple slabs of butter, brown sugar and honey to both sides. Then I glazed with Sweet Baby Ray's during the final hour. Turned out pretty good I think.
![0626151606[1].jpg](/media/0626151606-1-jpg.406572/full?d=1507235710)
![0626151631[1].jpg](/media/0626151631-1-jpg.406574/full?d=1507235710)
