I bought 2 racks of spares, and one St. Louis cut cause they were on sale for $1.99 a pound. They came out good, but I'm definitely a baby back fan.
I cut the rib tips off the spares and hung them too.
They all hung for 3 hours @250 then wrapped for an hour. I threw them on the Gateway with the grate to sauce the 3 racks. The tips were coated with a Heaven Made rub.
not the best pictures, but good eats.
Yes, I hung everything on the Gateway, but just sauced and placed the 3 racks on a grate on the gateway. The tips had the Rub only.
Correction. I used Meat Church, holy gospel !
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