So i trimmed, spiced & removed membrane on 2 racks of spares (tried to trim to st louis style) and 4 racks of baby backs.
Last weekend i did 1 rack of spares and 2 racks of beef. Did a 4-2-1 on the beefs and 3-2-1 on the spare ribs.
Tomorrow i will be doing the 3-2-1 on the spares, but what is the ideal cooking time for baby backs so they are tender and kick Tony Roma's arse?
Also, i dont spritz nor mop, but what can i put in my foil to help keep juicy?
I plan on basting with bbq sauce at 5.5 hrs til done.