Egg @ 240* dome.
225* @ the grid.
Ribs over a drip pan with Apple cider and apple juice.
The trimmed ends on a raised grid.
Spritzed with apple and apple cider juice every hour.
My Sous-Chef Sadie our almost 5 year old Cockapoo.
The trimmed ends came off @ 3-hrs.
Pulled the spares @ 5-hrs.
Jackie made a Top Roman salad.
These were some wonderful Spare Ribs, Thanks Steph at
Recipe for Jackie's Top Roman Salad