On Apr 15, 2:54 am, " >
wrote:
> They all agreed it was worth the wait, but it was tricky there. To
> me, spare ribs truly stick to the old addage, "it's done when it's
> done".

How do you know when they are done? What's the test? I've been wanting
to try some spare ribs again but figured you probably can't trust a
thermometer stuck in them - or can you?

--Jeff