Dustin Dorsey
TVWBB Hall of Fame
I decided to cook up some ribs for the Aggie game this weekend. The ribs were good. The team, not so much.

I trimmed these up St. Louis style. I save the rest of the meat for sausage.

Top side of the ribs.

Seasoned up.

Fired up the WSM with Royal Oak Premium and Fruitawood pecan chunks. Ran it at about 225 to 240.

Also threw on some German sausage I pickup up at a meat market in Muenster, Tx.

My wife made potato salad.

Cooked them unwrapped. Glazed them with some Blues Hog.

Ribs and sausage on the cutting board.

Sliced ribs.

Plated.
The ribs turned out really good. They cooked for about 6 1/2 hours unwrapped and were very tender. The potato salad has a nice vinegar bite that cut though the richness of the spare ribs. The German sausage was good with a nice horseradish mustard. I cooked it right, but I just prefer my own recipe hot guts. All in all, this was a fun cook. I just wish the game was better. Thanks for looking!