Spare ribs questions

Mayberry Smoker

Going to fix spare ribs this Sat. There will be me and my wife, 2 teenage boys and ones girlfriend. My wife and the girlfriend probably won't eat to much and my youngest son won't eat a lot but my oldest son could eat a horse and chase it's rider so I was wondering how many slabs to fix. Are leftover ribs very good, if so how many slabs to fill a lg up. I have 2 Weber type rib racks to use. Are rib cooks very predictable as far as time goes, if we want to eat supper at 6 what time should I put them on. Are there any other things I need to know. I've read a bunch of the rib post before so I have a half way idea of what to do. Thanks.

Michael B

Mayberry Smoker,
Spares go 6 hours IN the Egg.[p]Prep work:
Put your ribs on a cutting board, bones up.
Peal the membrane off the back.
Cover both sides with your favorite rub and work in a bit.
Wrap tightly with plastic wrap and place in the refrigerator 24 hours, or at the very least, overnight.[p]
Cooking:
Remove from the refrigerator and place on the cutting board again while you prep your Egg, 225 grid temp (250 dome), indirect with a drip pan.
3 - Put the ribs in the Egg, meat side up, for three hours.
2 - Wrap the ribs in heavy foil; add about 2 ounces of liquid – apple cider, or apple cider and apple cider vinegar are popular, seal the foil and place back in the Egg, bone side up, for 2 hours (1 hour for BBs).
1 – Unwrap the ribs and place them back in the Egg, meat side up, for 1 hour to firm up. If you are serving them wet, mop with sauce at 30 minutes and again at 15 minutes before removing.