Spare Rib Recipe
At the restaurant, a rib shift starts at about 1 a.m. That’s mighty early. But what’s nice about the ribs, unlike briskets, is that one person can see them all the way through. It starts with trimming and rubbing the ribs, and ends with them coming off somewhere between 8:30 and 10 a.m. Then they’ll rest and be ready for service when we open the doors at 11. Ribs are delicate and have a small window of doneness, but once you figure out when to wrap and when they’re done, you’ve basically mastered the art of cooking them.