We purchased a case of pork spare ribs already trimmed to St. Louis style. Here are three racks at my house thawing a little.
Andy started out using a sharp knife but soon learned that a dull case knife works better at getting that first edge of the membrane off the bone.
Later that evening, Andy has just learned to use a paper towel to grip the membrane on the underside of the ribs and to pull with one quick motion to remove it. After a couple of racks he is ripping it off like a pro!
We used Steve Raichlen's Memphis style ribs recipe and this is his rub mixture.
We later went to a peppr shaker that had large holes in the top (like the ones you find at the pizza parlor with red pepper) to apply the rub. We also laid out an assembly line of plastic wrap on which to lay the ribs and to wrap them up for the night with the rub. The vinegar was for the mop mixture which we made Saturday morning.
Saturday morning....about 10AM
We should have oiled the grates before we started the charcoal, oh well, next time!
We filled the New Braunfels with lump by Royal Oak. I also added some apple wood chips as we put the ribs on, and again after the first hour when we mopped the ribs.
We are cooking at 250 plus or minus, and I expect them to come off after about six hours or so.
I took a break this morning after we mopped the ribs and came home for lunch, and a nap. Andy is now incharge of refueling and watching the temps for the afternoon.
More pictures after we pull them off.