Hi all,

I really enjoy "BBQ" Pork ribs, wet or dry, and have become quite adept at
cooking up a rack or 20 of baby backs for friends and family at gatherings.
I am not a BBQ purist and I believe that it don't matter how you cook 'em,
the important thing is if they taste great! My method for baby backs is
simple...get 'em to room temp, peel off the back membrane (optional), give
'em a good rub, 6 hours in a 225-250 oven then refrigerate if needed. Sauce
'em up or leave dry, just finish 'em on a medium hot grill for 10-15
minutes. No complaints from anyone that's eaten them.

Back ribs are getting ever pricier...even at Costco today they were
$4/lb...ouch! So I bought a couple of racks of much larger spare ribs,
priced at $1.59/lb. Ok, now the questions. 1. How differently do I "cook"
them to account for the size difference...maybe 8 hours instead of 6? 2.
What about the flap on the bottom side...leave it or cut it off? 3. What
about the whole top section that does not have he rib bone structure?
Anything else I should do differently or be aware of?

Thanx,
Bob in RSM, CA