Douglas Barber wrote:
> Last time I did some St. Louis-trimmed spares, about 5 hours at about
> 250f in WSM, by the time I got the pocket of fat at the thick end
> tolerably rendered out, the meat on the last few ribs at the thin end
> had become near on to pork jerky or cracklins...maybe because they
> were unusually large spares, or because I was experimenting by not
> using any mop at all, or because I just plain overcooked them, not
> sure. Anyhow next time I'm thinking about wrapping the small end in
> foil after about 2 hours...anyone ever tried this?

It should work fine, Doug. But don't be afraid to trim up excess fat prior
to slapping 'em in da pit, either. Also, if there is a large discrepency
between the two end sides, I'll trim off the few largest and smallest and
cook 'em seperate.
Dave