Normally I get my proteins at Rest Depot but being a holiday went to Walmart and got a nice 5.36 lb spare rib rack. Even though the package says up to 8% extras added, at $1.84 a lb still a good deal. My previous PBC rib cooks were less than satisfactory so I adjusted the method. Trimmed for St Louis style and kept the breast/brisket bone separate. You can see on the pic that it yielded a lot of food. The brisket bone was hacked into rib ends. I cooked in the 3-2-1 style. First about 2.5 hours UN-wrapped but suspended with 2 hooks to keep up away from the flame. Then with foil (drizzled turnabando sugar and honey)for about 45 minutes and then sauced for another 45 minutes. The bottom ribs were a little darker but it did not affect the taste. I had about a half basket of left over Royal Oak briquettes and lit about a 1/4 chimney of fresh coals. I was able to maintain an average pit temp of 250F. This also proves again to me, that you don't have to light a lot of coals to get that low and slow temp. I also added some beef back ribs, corn and a potato. I shut the pit down (with foil in the rebar holes) after 6 hours and there was still plenty of juice left in the coals. By the way all tasted really good without any funky smell.
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