Quick question

davidhef88

Master of the Pit

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Jun 24, 2011

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Rochester, NY

• Aug 15, 2015

• #1

Center cut spares. Should I 3-2-1 them or 221them?

 

boykjo

Renowned Sausage Maker

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Apr 28, 2010

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Raleigh,NC

• Aug 15, 2015

• #2

Looks like just another name for St. Louis style pork ribs... I'd go with the 3-2-1 method

 

davidhef88

Master of the Pit

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Jun 24, 2011

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Rochester, NY

• Aug 15, 2015

• #3

boykjo said:

Looks like just another name for St. Louis style pork ribs... I'd go with the 3-2-1 method

Click to expand...

That's what I was thinking. I hope I get out of the emergency room in time to foil them. I almost poked my eye out with a stick.

 

foamheart

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Apr 4, 2013

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South Louisiana, on the Mississippi River

• Aug 15, 2015

• #4

Its also the middle of August and its hot! I might cut that foil wrap by 30 mins, and if you think they need more when you open the foil up, extend the 1 to 1.5. The last hour is so the meat can reconstitute or dry to the point that you prefer and you can sauce if you like. Its when you can tweak the meat to your idea of perfection.

Oh and yes a 3,2,1 is the way I'd plan.

 

Last edited: Aug 15, 2015