1st attempt at spare ribs

SSN686

Morning All:[p]I have always done baby backs before, but when I went to Sam's Club yesterday they had some decent looking spares so I decided to give them a try. This is the package I got:[p][p]They had more meat on them than I expected. After removing the membrane and some slight trimming (I really had no idea what should have been trimmed, any advice on that would be appreciated). They were sprinkled with various rubs (some Dizzy Pig and some BlueSmoke) and went on the large at about 6:30pm.[p][p]About 3.5 hours later most were in the 180 to 190 range (using my trusty ThermaPen) so I took them off to enjoy a few tonight.[p][p]Tastewise, they turned our very well, but a little dry. They did pull away from the bone with just a slight tug. Still not sure which I like better, but worth the effort.[p][p]I also have a turkey breast in the fridge in a brine to cook tomorrow. I know it will turn out great.[p]Have a GREAT day!
Jay

dhuffjr

SSN686,
I am a spare ribs kinda guy. Rarely do I buy baby backs. I trim them down to St Louis style ribs. Best if someone posts a handy link with pictures. Rumrunner did a great photo series describing it.[p]Dennis

clweed

dhuffjr,[p]here's a link to the Dizzy Pig site[p]
[ul][li]Dizzy Pig Ribs[/ul]

Hasenpheffer

SSN686,
Looks like you did a great job. Man, this stuff never gets old!