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My spare ribs were great, very tasty. Tried some baby back ribs...I don't see the appeal...less meat, leaner meat, and more work. Give me a full set of spares any day. None of that St. Louis cut either...leave all that belly meat on there. Venison ring bologna was damn good too.
Spare ribs are ungodly delicious and so simple. Salt, pepper, granulated onion, granulated garlic, cayenne for a rub. 3 hours in the smoke(hickory is great) @ 225ºF, then wrap them in foil with some apple cider vinegar for another 2 hours, then if you're going to sauce them, you unwrap, sauce, and caramelize the sauce. Done.I'm drooling. Save me a seat at the table next year.