Last time I posted about spare ribs, I mentioned that I haven't really figured out how to best fit them on the kettle.
I think I've settled on trimming them to square them up (what some people call St. Louis Style).
But then, I add the extra pieces on as well.
Last Saturday I tried doing a (sort of) snake method over half the kettle and placing the two racks on the indirect heat half of the kettle.
I think I like this setup more than other things I've tried.
I may have found my preferred set up for spare ribs on my Weber Kettle. Or maybe I'll try something different next time.