Jon in SF
TVWBB Fan
I like spare or St Louis ribs. I'll trim excess fat and remove membrane. I rub with simple mix of brown sugar, sugar, onion and garlic powder, paprika, salt, pepper, etc, just before it goes on the smoker. Minion method, no water in pan, no spritz, no wrap, just cook between 235-265 till done. Usually around 5 hours. I've tried wrapping but didn't like the texture and I found that I like unwrapped much better. I also save on foil! Once in a while I'll slather some sauce on an hour to 30 min before ready, but most of the time I'll just let the eaters decide if they want sauce or not.