Dave from Pittsburgh
New member
I've got 8 slabs of St. Louis spares in the 22" WSM, 4 on top and 4 on the bottom. Temp is holding at 247*. Rubbed with Dizzy Pig. Planning on foiling the top 4 slabs, but not the bottom ones. Just to much trouble. Cooking them for a Teen Boys retreat Supper this evening. Plan on using a Blues Hog Glaze. Also got a big pot of smoked pulled pork chili on the stove for a pot luck tomorrow. Wish I was smart enough to post photos.