Ripped some spare ribs for the first time today…

Trimmed, seasoned with salt and pepper, and smoked on the 22" Ivory Master-Touch. Modified snake method with 4 chunks of apple wood. Ran 240°-260° for the first four hours before giving me a bit of payback for my own mistakes. Glazed in my Cowboy Candy brine, then wrapped with rendered pork fat (done during the smoke) once we got the fire going again. Hit 201° and called it quits after 7.5 hours. Great results, great lessons.