Got some spare ribs which, typical of the way they are cut in Australia, were pretty thin on top but did have some good meat in between the bones, particularly in the middle sections.
Cooked on the BGE at 110c for about 2.5 hours.
I slightly watered down some BBQ sauce, then warmed it up and added it to the ribs before tightly wrapping.
Then back in the BGE for another 2 hours at around 130c.
I let them rest for about half an hour in the foil before the unwrapping.
They were falling off the bone when it was time to eat.