Father’s Day dinner

Sparky

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Ribs queso & peppers for Father’s Day dinner
 

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MikeInFla

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Spare ribs for Father's Day with Maple Bourbon Pellets and Bourbon Molasses rub. Had to cut it in half because it was too long to fit in the vertical Pit Boss.
 

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MikeInFla

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I mostly use babyback but have done spare ribs too. Both turn out great but I think I prefer babyback. In the cook I did (above) those were spareribs and I should have trimmed them up better because there were some tough parts on it. The only thing I did was remove the membrane and then cut them in half. Babybacks are easier, you just pull off the membrane and toss 'em on.
 
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