On Apr 15, 2:54 am, "
wrote:
They all agreed it was worth the wait, but it was tricky there. To
me, spare ribs truly stick to the old addage, "it's done when it's
done".

How do you know when they are done? What's the test? I've been wanting
to try some spare ribs again but figured you probably can't trust a
thermometer stuck in them - or can you?

--Jeff