A rack of St. Louis style spareribs cut in half. Top rack has my
rib rub and bottom rack has McCormicks Grillmates 'mollasses bacon' rub.
Onto my electric Primo with a mix of hickory and apple pellets. Here we are after approximately two hours
Five hours total, no foiling, at an avg cooking temp of 250°
'Bite thru' tender and a nice smoky taste, even with the absence of a smoke ring