Lew Newby
R.I.P. 1/26/2024
Today was 3 racks of St. Louis Cut Spare Ribs. I managed to feed 8 adults with a few ribs left over. I salted the ribs and then put on Memphis Dust rub. I started at 250° F but after 1.5 hours I felt they were cooking fast so I turned it down to 225. I spritzed every half hour and foiled the wet rack at 3.5 hours in for 1 hour. When I spritz I probe the ribs on the hour. I cook by feel and never follow a set formula so it's hard to explain why I do weird stuff. After 5.5 hours they were the right tenderness so I pulled them, tented with foil, and rested them for 30 minutes. My Grandson who worked the kitchen in a BBQ joint cut the racks up for me. It's was fun to watch an experienced carver work that knife. Grandma's Potato Salad and Coleslaw rounded it out. I was happy with the ribs and they enjoyed the meal. Can you really trust your Grandkid's compliments? 
