Cut these spares down to about 2-1/2 lb per slab and they were still a little too big for the cooker. A fellow could roll them and get both slabs on but I decided to just cut off 2-3 bones and use a raised grid to cook them. I got both full slabs on this way and they did pretty good on my raised temp cook.
I can see several uses with the raised grid on this small cooker....maybe 3 butterflied whole chickens, several pork steaks, chicken wings, thighs and other parts, whole pork loins, country ribs, pig candy, jerky, and the list keep on keeping on.
I cooked the ribs about 2-1/2 hours to an internal of about 206- 208 degrees measured with a Thermapen between the bones and they did fine. I did glaze them with some good stuff on the final few minutes.
