Spare ribs are rich in fat and flavor, making them a popular choice for barbecue. Cooking them properly requires a longer time due to the greater connective tissue compared to baby back ribs. The ideal cooking temperature is 225 degrees Fahrenheit, allowing for a slow cook without drying out. Initially, ribs should be cooked meat side up until a mahogany color is achieved. After about 3.5 hours, a BBQ sauce spritz is applied before wrapping the ribs in foil with sauce and vinegar for additional cooking to ensure tenderness.
The ideal mid-range cooking temperature for ribs is 225 degrees Fahrenheit, which is just enough to slowly cook ribs without drying them out.
Franklin recommends that when the ribs appear 'a little tacky,' you 'wrap tightly, meat side down, in foil with a bit of warm barbecue sauce and a splash of apple cider vinegar and place back on the cooker.'
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