cooking for a big group yesterday and did 6 slabs of spares using direct
heat. i didn't have time to slow and low them, as i did 6 whole
chickens also. they turned out pretty good, and the people eating said
they were great. i thought something was missing or could have been
better and that's why i'm asking. spares can be a little tricky. i
cook ribs often but am new to the bge. just trying to find the best
thoughts from the bge community on spare ribs. thanks in advance.