We had a whole bunch of running around to do (which I found out after I seasoned the ribs)....(darn good thing I hadn't fired up the Good One yet), so I uncovered the MES smoker.
Cut the spares in half and laced em down heavy with Fine Swine & Bovine....available here;
http://savorspices.com/Then tossed a little Bob Tallman's All Around on top for good measure.......Who is Bob Tallman? If you have ever tried to make 8, ya know who Mr.Tallman is
Into the MES with Dr.Brownstone chips and set at 225
Off to shopping...now I have to admit it is kind of strange running around the mountain knowing you got meat cooking, but electric smokers generate soft moist steady heat....nuttin to worry about
When I went to wrap I channeled my inner "Johnny Trigg" and added brown sugar, local mountain honey, butter and a splash of BBQ sauce into the foil and back in for an hour...came out purdy
Used the sweet mixture in the foil for a little dippin sauce
How were they? Very tender and tasty. I do like charcoal and wood way better......however.....can't run a wood smoker when you are not home