3 racks of St. Louis trimmed spares (our local grocer trims them and includes the trimmings in the package, so they were cooked and pulled apart for beans and such). Smoked for 3 hours yesterday, then foiled in the oven for 2 hours. Went in the fridge overnight, then in the oven while the smoker came up to temp so they weren't cold when they went back on.
Also smoked a dozen boiled eggs (Wife wanted potato salad, and said 'boiled eggs' lol), and a 2-pack of boudain. Smoked over Best Choice hardwood briquettes (starter fire), Cowboy hardwood lump, and pecan chips with a touch of hickory (in a vegetable can...pre-burned to get rid of the interior coating...makes a pretty awesome smoke box).
Sauced with a variant of SoFlaQuer's finishing sauce (plus grape juice) while foiled, finishing sauce was 50/50 Sweet Baby Ray's and cider vinegar with some rub added.
Came out well, tender and juicy, bones pull clean but they still have a touch of texture.
It's been raining here in Watertown since 5 am or so...may have cancelled our fireworks, but the barbecue must occur! Happy 4th everyone!!! :)
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