I prefer spares over BBs for the fact that they contain more fat. As the fat renders, it creates all that yummy flavor and moisture. Someone here mentioned not liking spares as much for fat content. I think it's possible they weren't cooking long enough or hot enough to render the fat out.
Someone also mentioned spares tasted hammy compared to BBS. I have never experienced that. Sounds more like a salt application issue or "enhanced" ribs. This is why people make it a point to not let pork sit in a high sodium rub for more than a couple hours. To avoid non intentional curing. To me, overnight resting of a pork product with a salty rub has been on the "don't ever do this" list for a long time, yet people still seem to think it's OK to do this with their pork. If you want ham, buy ham.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)