I remembered mid morning I had a defrosted rack of St Louis cut spare ribs in my basement refrigerator that needed to be cooked. I generally cook ribs in a smoker slowly after a dry rub and several hour or overnight rest. My smoker broke recently (suspect regulator) so I cooked them indirectly on my gas grill. Fire on one side, ribs on the other. I dry rubbed them and coated with a little salad oil then seared the rack over the hot side and moved them to the cool side and closed the lid. about an hour into the cook I coated the meat side with no sugar added BBQ sauce. The total cooking time was about 2.5 hours at just under 300 but the temperature wasn't consistent. The ribs were only cooked to medium, nicely pink throughout. They were very tender and succulent, some of the best ribs I've made or eaten. I know some people love fall of the bone cooked ribs but I like a little chew to mine. Does anyone else cook spare ribs or baby backs less than well done?