After seeing Kona's Chinese spare ribs I decided I needed to try some for myself.
The only spare ribs I could get on short notice came in a pack with two racks. So I figured I would do a one rack with my standard rub and one rack of Chinese spares.
I used a recipe from Serious Eats for the Chinese and let them marinate for 2 days. The 2nd rack I dry brined for a few days.
Then it was time to hang them...
They were done in about 3 and a half hours. The high sugar content in the marinade on the Chinese ribs caused them to burn on both ends before the middle ribs were done.
On a previous rib cook I had the ends overcook before the middle was done, anybody else have this problem?
I ended up loosing a rib on both ends but the others were pretty tasty.
Both racks were pretty good but think I prefer the traditional BBQ ribs better.
