Smoking Brines

[Gumbo]

Foiling for a few hours is usually enough. There's a lot of fat in spares that keeps them moist. I'd just use the oven, but you could certainly try the DO and see how it turns out. Two things that I think are important with ribs are crust and flavor. So even if you foil or cook in the sealed DO, you need to finish them in a dry heat environment to help get some caramelization going.

As for flavor, if the ribs are flat in a half baker's pan, you can sprinkle with a little rub, some brown sugar and butter. Let that melt and caramelize and you're in for a treat!

Let us know how they turn out!
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