I had not cooked any ribs this year so far. So I got me three slabs of spare ribs in St. Louis cut, that were rubbed with an own rub, Fine Swine & Bovine and Blues Hog Dry Rub (from left to right):
I smoked them with apple wood for 2 hours at 250°C.
Besides I put a dutch oven with baked beans into the smoker.
The ribs after 1 hour...
...and after 2 hours:
Foiled with a Parkay-similar product, honey and brown sugar:
After 2 hours of foil love I sprinkled all ribs with Way out West Trail Dust and Super Pig. Here's a look at the ribs...
...and here at the beans:
The ribs were glazed twice with a mixture of the au jus from the foils and BBQ sauce.
45 minutes later the ribs were ready to eat. In the background are those with the Blues Hog Dry Rub, in the middle those with
Fine Swine & Bovine and those with my own rub in the front:
I liked the ribs with FSB most. My own rub was good, too. Although I liked the taste of the Blues Hog ribs, I didn't like their dark color.
