I posted earlier my prep. for these. The ribs turned out fantastic! I saved the extra meat from the spare ribs and smoked it for a little app. Wet and dry tenderloins. I soaked these tenderloins in a Apple cider brine with brown sugar, cinnamon, nutmeg etc. for 24 hours. Flavor was not that strong, which was great. I only used a quart of cider and a quart of water. The feast! St. Louis style spare ribs, wet and dry apple flavored tenderloin, baked beans, smoke tomato, potato casserole, and Scrip's Southern Cornbread.