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Baby backs or spares?

post #1 of 3
Thread Starter 
Ok, here we go. I really love my spare ribs! I prefer them to baby backs. In my opinion the extra fat and meat make them more delicious and if you do them right they can be just as tender! I like to do a dry rub then smoke them with grape. I like to wash them down with a good German wheat beer like Franziskaner. What is your preference, how do you cook them and what do you like as an companion beverage?
post #2 of 3
I have not done spares yet, but the baby backs I did were great. grilling_smilie.gif
post #3 of 3
Thread Starter 
Low and slow is the key with spares. You definitely have to remember to take the membrane off! I cut mine St Louis style and use the trimming to make stock which I add to my beans!😉
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