If there is a holiday that marks the beginning of the backyard barbecue season, it has to be Memorial Day. Though it is a year-round practice in my house, I always make a point to fire up the smoker at some point over the long weekend for some ‘cue.
I’ve already talked about how easy it is to smoke some pulled pork at home. But sometimes, when I don’t have enough time to prep a butt, or too full of a schedule to man the Egg for 10-12 hours, I go to the next best thing: Spare ribs.
Yes, spare ribs. While I’ll never turn down a tender rack of baby backs, I’m very partial to the meatier, porkier spare rib. The notion that baby back ribs are always more tender than spares is false, assuming that the spare ribs are properly smoked. A key exception to this is if you are so pressed for time that you have to cook the ribs at a temp higher than 250 degrees. In that case, the spare ribs won’t work out well, and you should stick to baby backs.
So, for you rib