When butchering spare ribs St. Louis style, you separate the bottom section where the bones are from the top along a natural bend. There's a long, narrow flap of meat between them you remove that cooks hours before the rest and serves as a chef's snack (pictured on the right).
@kyle any details on the build? I made a simple wifi thermometer for my bbq out of an esp8266 a couple of years ago.
@craftyguy The BBQ is a 22" Weber kettle with a "cajun bandit" mod. I've been using it for years with success. The "BBQube" I got for Christmas. It's a basic blower fan and series of thermometers with a simple LCD readout.
@kyle i have the same grill, never heard of that mod for it though!