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?

Trim away but foil? No, no! A definite waste of good ribs unless ya
like em steamed.

Just curious, how far back had the ribs pulled on the bones?
--
-frohe
Life is too short to be in a hurry