"Dave Bugg" <deebuggatcharterdotnet> wrote in message
...
> 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

Sage advice. Trim the excess fat. But... forget the foil. It's an unecessary
crutch. Lower your temp to 225. Don't open the cooker until you are ready to
sauce the ribs.
Ricky