Wet or dry? Pork or beef? These are the debates that go down at every backyard cook-off every Summer weekend and will continue for all time. Both have their place and are unarguably delicious. I like picking up pork ribs for testing recipes out or feeding large groups because they are often less expensive and easier to find than good quality beef ribs. In this particular little experiment I’m happy I went with meaty little spare ribs. I was able to fit two market racks, cut in half at the 6th rib, onto my Char-broil Kettleman and grill them perfectly. The leftovers were also pretty amazing for breakfast the next morning!