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In Reply to: Help on pork ribs posted by hollis on April 23, 2011 at 17:51:52:
I'm partial to spares. I think they have the best "pork" flavor. But, for on the grill loin backs are probably your best bet for ease and tenderness. Spares can be done too but require more futzin' and will take longer. Either way try to do them as 'indirect' as possible, crisping up at the end. Watch for flare ups especially with the spares, doom in a few minutes if you get a grease fire!
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