I found that my local butcher carries some (seemingly) nice looking spares, and they were only $2.99 / lb. [p]My questions are:[p]What should I be looking for in choosing spares?
Do I cook them basically the same as babybacks?[p]Any tips or tricks you guys can throw my way would be great. I am planning on trying these this weekend for company and would like them to show well (if possible).[p]thanks.[p]Todd