Pick a favorite rub or make your own,
Sea Salt (or kosher)
Turbinado Sugar
Paprika (for color)
Cayenne pepper (for heat)
Ground cumin (long burn heat)
I mix 1:1 salt to sugar, 1:0.5 salt to paprika, 1:0.125 salt to cayenne pepper, 1/4 teaspoon of ground cumin.
Saturday
Use spare ribs, don't put a trim on them just use them as they are.
Remove the membrane from the rib side of the ribs, cover all over with the rub, and refrigerate overnight.
Sunday
Get your WSM going and assembled, use rib racks to get more ribs in or roll the ribs and pin with a bamboo skewer, then stand them as close as you can without them touching.
Cook for 2 - 2 1/2 hours 250° at the top grate, swap ribs from the top to the bottom, and bottom to the top. Cook another 2 hours. Start spritzing with apple juice every 15 - 20 minutes for the next hour.
Remove from the WSM, remove the skewers if you used them, allow to cool down to 70° ish, and then chill to below 40°, refrigerate over night.
Monday
Get up early enough to do the following: -
Wrap the ribs in foil, heat in your oven, (at 275°) to over 165°, (for 1 - 1/2 hours), Put into a pre-warmed cooler, on top of towels, and covered with towels, take them to work for 8 AM, along with a knife and plenty of napkins.
Cut and serve them as an appetizer 2 - 3 ribs per person, (they should hold well in the foil, in the towels, in the cooler for 4 - 4 1/2 hours comfortably).
I like the smokeyness of Cattlemans sauce, buy a gallon from Sams club for about $9.00, they also do Original too so you can have a choice if you want in your sauces.
