The Ribs were excellent (there's a 3rd slab in there). I'd serve those at a restaurant - they were about perfect. And what the hell is the deal with St. Louis Style Spare Ribs and/or Baby Backs? That was all I could find. Took me forever to find a grocery store that carried whole slabs of spare ribs that hadn't been St. Louis trimmed. **** that noise - I want my spare ribs; baby backs are for people that eat barbecue at Applebees.
The burnt ends were...fine.
Obviously that was before I chopped them and re-fired them to get some good char on there.
The problem with the burnt ends was perhaps a butcher education issue. The party we were going to have was cancelled due to an AC breakdown, so I stepped in to host and said I'd take care of meat. Well that was Sunday and Sams didn't have any points for me on short notice. HyVee did, but they were small and just not marbled well at all. It was almost as though they were triangle shaped flats more than anything.
So I took them to 195 and rested them for 2 hours and they were still just kinda dry. I think the problem was that they were just too lean to do burnt ends with. Without enough marbling in there to make them really moist, I had to keep them pretty hot to keep them tender. They were excellent straight off the grate after I'd cubed/charred them, but in the 15-20 minutes or so it took for everyone to get food, they'd cooled and gotten dry and mediocre.