I've been doing baby backs for years, but decided to try some spare ribs for a change. Got a 3-pack of spare ribs at Costco. I pulled the membrane, trimmed the ends off and rubbed them You can see the trimmed ends above the racks wrapped in plastic wrap. Into the Memphis Elite at 230 using Hickory and a red oak/mesquite mix of pellets. Cooking 3-2-1 bone down. Put a bit of a mix of apple juice, cider vinegar and rub into the foil packs. Basted with a couple of different BBQ sauces I made when I took them out of the foil - one a no heat chocolate-cherry for the wife, and a Raspberry-Chipotle spicy sauce for me and my neighbor (his birthday - so I invited him over). When they came out - they smelled so good, and we were so hungry, forgot to take any pictures of the finished rack, but here are some sliced ribs left over Cut very nicely - just the right cross compromise between really moist and tender and not falling apart when you pick up the bone, but then easy to clean bones as you munch! They came out very nice - moister (and more fat) than Babybacks, I'll do these again some time.