Smoking beef back ribs and St. Louis ribs on the Big Wood cabinet smoker.

Smoking beef back ribs and St. Louis spare ribs on the Big Wood smoker. #killerhogs #meatchurch #ribs #beefbackribs #spareribs #hickory #apple #smoker
Beef back ribs were seasoned with spg from killer hogs. I wrapped them 2.5 hours in and added a little chicken broth. Left them wrapped for an hour and a half. I unwrapped them and finished them on the smoker for another hour til probe tender and internal temps of 198-202 degrees.
St. Louis spare ribs were seasoned with meat church gospel. Wrapped at the 2.5 hour mark. I added butter and honey in the wrap for an hour and a half. I unwrapped and glazed with kosmo original sauce. Back on the smoker for another hour and a half.
Both racks were smoked with a mixture of hickory and apple chunks. They came out great! Thanks for watching!