There are 14 trillion ways to cook spare ribs. Here's my version of the popular 3-2-1 method. Basically it's:
3 hours cooking uncovered with smoke
2 hours cooking covered
1 hour finishing uncovered
Take a rack of spare ribs, remove the membrane from the inside of the rib bones and with a sharp knife cut the rack of spare ribs in half lengthwise, ("St. Louis style") Trim away the excess fat and then square up the ends on the pieces with the rib bones. (If you want to be on a BBQ TV show remove the flap piece of meat.)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/321_trim_a_sm.jpg)
Apply your favorite rub. This is Grandpa Tim's, the best.
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/321_rub_a_sm.jpg)
In a pre-heated smoker cook for 3 hours at 220° to 240°. I used 2 pans of moist hickory sawdust on these. 1 pan is OK too.
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/321_smoker_a_sm.jpg)
Put meat in a pan, baste with your favorite BBQ sauce and cover tightly with aluminum foil. Return to smoker and cook for 2 hours.
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/321_smoker_b_sm.jpg)
Remove ribs from covered pan and place back in smoker. Add a little more BBQ sauce if you want. Cook for another hour.
6 hours they're done!
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/321_done_a_sm.jpg)
I like the meat to just stick to the bone a little. But to each his own.
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/321_juicy_c_sm.jpg)
Smokey and juicy
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/321_juicy_a_sm.jpg)
Looks like a mighty fine job there wyogoob.
Those are some nice looking ribs there, partner.
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lookin good.... i like the idea of saucing em up before the foil. might have to try that next time!