Spareribs

Cooked low and slow between 200-250. No wrap, sauced after 6 hours pulled at 7. Smoked with apple and Hickory in the side fire box, spritzed with ACV once.

Meatv was tender but you had to pull off the bone with a slight tug. This is what I was going for and why I skipped the 3-2-1. I think I could have kept them on a half hour longer.