phyteach wrote:
> Greetings,
>
> Did my first cooking (spares) with lump (R.O. to be exact) and
> I noticed a huge difference in the smoke ring versus briquettes. To
> be fair, it was also my first whack at spares, but literally all of
> the meat was smoke ring colored. Anybody else notice this?

If they were still tender and delicious then ya done good. If they weren't
then ya either oversmoked em or overcooked em.


Speaking
> of spares, can anyone point to a website with pictures that describes
> how to trim them, and what to do with the trimmings?
>
> Scott


Here ya go, teach. The virtual bullet website is the place. Add it to your
favs.

http://www.virtualweberbullet.com/ribselect2.html

A world of info here.

--
Fosco Gamgee Whitfurrows
and his 6" boner