Favorite untrimmed spares method for wsm?
The title's pretty much my queastion. I usually trim, but have a LIGHT three-pack of Smithfield (unenhanced) spares that only weighs 11.1 lbs. I got 'em out of the freezer from when I stocked up back in summer when on sale. I know that some of ya'll like to cook whole spares, at least occasionally, so how would ya cook these in a 18.5" wsm?
My main objective is to somehow get the rib tips at their optimum tenderness without drying out the other ends, and I'd really appreciate any suggestions from any who messes w/ untrimmed spares, especially on a little wsm.
Happy New year!
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!