I did my first rack of spares yesterday and was very disappointed. I trimmed them up St. Louis style and rubbed them like I do loin backs. These spares actually had quite a bit less meat on them than the loin back ribs I usually do, so I assumed the 2-2-1 method would work for these. However, after the five hours they were nowhere near falling off the bone and were tough. We had to pretty much gnaw them off the bones. Do you have to do spares long than baby backs or loin back ribs? I bought the spares in the three packs at Sams. I still have the other two racks in the freezer and am hoping to find out how to do them better. Thanks in advance.
Nate
Nate