Pork spare ribs.
Cooking on the offset smoker before the season gets too hot.
Roosters crowing in my neighbors yard as well.
Quick rundown of what I've done
Yellow mustard as a binder.
16 mesh black pepper.
MSG.
Screaming hot red chili powder from India.
Chicken and tomato bullion powder.
Dark brown sugar.
Garlic powder.

First picture 8:30 AM as it went in
Second one an hour later.
I've got the BBQ dialed in at 250F and no smoke to get worried about.
Almost smokeless.
Dampers almost closed with real wood charcoal.

Hour three.
Put on more brown sugar and been spraying with water.
I'll be wrapping soon.

Four hours in and ready to wrap.
Poured in some apple cider vinegar for moisture before wrapping.
The darned rub is as hot as a fire cracker.

I fell out and let the fire burn down.
Got up and checked it.
I ended up eating the small end and it was good
The red chili didn't make it too hot and along the way I was sprinkling more brown sugar on it except for after it was wrapped.

Sunday morning.
It's in the oven now in a pan with water and covered.
Oven set at 250.
I'll toss in a hot link or two in awhile.

Here's yesterday.

Made some ultra fine coleslaw with my mandolin set on the finest setting.
To keep my fingers from getting cut off I wasn't greedy and chopped the rest of the scraps and put them in with the beans.
Might be weird but it can't hurt.

Not bad tender but not mushy yet falling off the bone.
Hot smokie and sweet.