Spare Ribs, pork,

[CELLFISH]

I bought these Smithfield Pork Spare Ribs the other day prepping em for a wood BBQ...

cutting the package open over da sink to drain and then removing the plastic package, I noticed the slab was so much more soft than usual, perhaps even mushy... separating each bone was even messier...

to make this story short , after checking da label, I see there is some Potassium stuff added in package for tenderness and juiciness as they say...

After online review, it appears Smithfield does this with their three types of Ribs, including St.Louis and Baby Back style...

proceed wit caution... cellie...
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[JoeBfishing]

How were they?....cellie...cellie....CELLIE!!!?

 

[CELLFISH]

Okay, I boiled em a little longer than my usual time of 5 - 10 minutes...

drained em, not long after letting em soak, Rather than the usual overnight...

Got that BBQ (sweet baby rays) on em immediately while warm...

noticed da meat was really soft and pieces all over...

next day got em on a hot wood hibachi, “ was a mess “, salvage what I could... presentation was poor, eight em anyway ... cellie...

 

[CELLFISH]

perhaps cauz it was the larger slabs than the others... cellie...

 

[BoatGuy]

Smoked Ribs Recipe (Baby Back or St. Louis Spare Ribs)

Mastering smoked BBQ ribs -whether St. Louis style, spare, or baby back -with our comprehensive tutorial will make you a backyard all star.

amazingribs.com

I indirect cook them on my gas weber adding wood, or in a smoker. Takes 5 to 6 hours on the Weber gas and you have to add wood more than once. I also spray the ribs with an Apple juice, bourbon, butter, soy sauce mixture.
Be sure to skin your ribs! Taking off that membrane from the under side really helps with the tenderness.

For a dry rub I use "Angels Dust" and let it sit overnight.

BTW: I now get my ribs from the butcher. My personal preference is St. Louis. You preferences may vary.