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Well, the spare ribs turned out good. Contrary to what I said I would do, I foiled them. Cooked'em for 3 1/2 hrs. Cooker ran a little lower than I planned, but got up to 265 degrees for most of the time. Foiled for 45 minutes, then cooked out of foil for 15 or 20 minutes, then sauced and cooked for 15 more minutes. Took them off, wrapped in foil again, and newspaper, and dishrag, and held on counter for almost two hours before dinner. Meat was tender, almost too tender, some falling off the bone, but very good flavor. Although, during prep I removed the membrane and as much fat as possible, the ribs still had an inside layer of fat at the top end of the bones. Next time I will try to find better spare ribs, or else go back to cooking loin back ribs. Thanks to everyone that gave me advice before I started cooking. The BBQ Forum guys are great.
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