Spare ribs: For best results, trim these up St. Louis style. This just means you remove the brisket bone that runs along the leading edge and square them up a little by removing the extra pieces of meat on the ends. Then slice them up.
Smoke them for about 2 hours at 225-240°F.
Toss them into a foil pan. Sprinkle 1/4 cup of my original rub on them for the first layer of flavor.
Leave them this way for 1 to 1.5 hours depending on how tender you want them.
Apply about 1 cup of my barbecue sauce all over the ribs.
Now sprinkle about 1/2 cup of rub all over the tops of the ribs then shake the pan lightly to coat.
Dump into a serving container or let folks grab them right out of the pan.. your choice.