OK Weber folk...got a few questions - looking for some input.
Cook ‘em whole?
Trim to StL?
Membrane pulled, scored, or left on?
Skirt on or off?
Is it presentation vs messy?
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It really depends who I am cooking for and how much effort I really want to put into them.
But to answer your questions:
9 times out of 10...spares over baby backs
Usually cook them whole (don't cut the racks in half or cook single ribs).
I trim to St. Louis almost always now (most of the time I cut the skirt off...I always cut the brisket bone/breast bone off if buying full spares).
I almost always pull the membrane these days (exception would be beef chuck ribs/plate ribs).
Tenderness, absolutely. Presentation, yes. Even if they are a no sauce, Texas-style rib...the need to look good.
Save the skirt/rib tips and cook those along side of your St. Louis spare ribs. Good meat to eat on there too...just not as glamorous as the nice looking bones.
If you sauce your ribs, don't gloop it out of the bottle. Heat it, thin it if necessary, and apply the last 15-20 minutes of cooking. Put more on the side if people want more sauce.
