Well that last two hours seemed an eternity but I have been grinning ever since. The smell of smoked meat permeated the house long before I was able to sink my teeth in. When the timer finally went off, I was a little disappointed to find a ring of liquid around the base of the pan.
I thought I had the foil closed up tightly, but I guess all those juices just had to find a way out. I was worried about having dried out ribs but there was no problem at all. I unwrapped each package almost like a kid at Christmas with ooohs and aaahs and a little nibble here and there. When I finished, this is what I saw.
I was really happy to find none of the meat falling off the bone. It all held well, yet was tender and left a perfect bite mark. In KCBS scoring these ribs would have done very well on tenderness.
I have to admit I did not find a lot of difference in the baby back versus the spare ribs. I was concerned with the baby backs being smaller they might cook too much and dry out. Not a problem either on the top or bottom rack. They all came out great.
After eating way too much, I chopped up the remainder for leftovers.
Overall, I think the marinade did not add a thing. As well as these turned out, I doubt an overnight or longer marinade would help much versus the 3 hours I did today. In fact I kind of find myself wondering, is this all there is to it? I guess I can understand now why I had so many good ribs when judging cook-offs. Maybe it really is that easy. It also makes me wonder why I get so many bad ribs at BBQ joints.