Wow,
Thank you all. I was not expecting such a big response. It will take me
some time to read all these replies. Looks like there are some real pro's
out there. Your advise is very much appreciated. The last spare ribs I did
on Saturday the 6th turned out excellent. Best I've made. I am gonna keep
working on this for a while.

"Duwop" > wrote in message
...
> "Piedmont" > wrote in message
> ...
>
>> Cook on average of 275 degrees F until you can 'break' them when picked
>> up and bent.
>>
>
> I'd say about 25F less, but we agree (have had some jerky result from 275
> myself, but it depends on your cooker I expect). Any extra fat left
> *after*
> the cook can be trimmed off. Why trim it off before? It aint doing nobody
> harm and it may do some good.
>
> That's been my reasoning anyway.: Why trim fat before a cook?
>
> D
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