Loin back vs untrimmed spare ribs
I've always cooked untrimmed spares, but I ran across too good of a deal on loin backs. I cook on a Weber kettle indirect, using a dry rub and no foil. My usual cook is at 250 degrees for about 4+ hours. Any tips on times would be appreciated. Thank you.
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB