Sorry for the lack of pics and process, but I was trying to a) beat the rain (I did) and b) beat the vultures that are my family (not quite since as I was about to snap a picture I noticed that SWMBO had a big a$$ plate of grub in front of her already). Anyways... Spares and backs in the Copperhead @275 for 2.5 hours rubbed, then wrapped for another hour with sauce in the wrap. Unwrapped to tack for ~1/2 hour after the liquid from the foil was poured over the ribs. The beef sausage just hung out in the pit to warm up for the last 1/2 hour.
