I'm planning on cooking a rack of beef spare ribs. What would be a good roasting temperature and time?
The rack is 3.75 pounds and I plan on roasting them on a rack. I'll remove the membrane and season with the typical stuff (salt, pepper, paprika, garlic, onion, etc.) then basting them in a bbq sauce and servint them wet style.
Cheers, Christopher A. Kinkade, Griffith, IN USA
"The difference between a cook and a chef is understanding what's going on." - Alton Brown