pork spare ribs

Discussion in 'Pork' started by grindstaff3, Jun 20, 2008.

  1. hey there everyone. smoking 2 racks of spares today using the 321 method. just need to confirm when i wrap them for the 2 hours do i add sauce them at that time or do i do it for the last one hour. this is only the 2nd time using this method and it seems like i remember putting sauce on at some point last time. i will be posting qview here in a just a bit.
  2. dingle

    dingle Smoking Fanatic OTBS Member

    Sauce them in the last hour. Mmmmmmmm ribs!
  3. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    like he says.... watch that sauce though, want it carmelized a bit but not baked on. i like to put at least a couple layers, let first start to carm and brush on next. play around and get it to where you like it best. everyone has different tastes, gd luck!!!
  4. daddio

    daddio Meat Mopper

    spray em with some apple juice when you wrap em,then hit em with your finish sauce at the end,some times i take em on to the gasser grill slather em good then grill em to get a nice crust going........ dang now i want some!!!
  5. krusher

    krusher Smoking Fanatic OTBS Member

    I put the sauce on the table, if you want it, but thats just how I do it,, it does'nt make i right.

    they will be good either way,, waitin on that q-view!!
  6. just waitin on the temp to even out. darn north wind is just enough to keep that coulds comin and going. i have a feeling i'm going to keep royal oak lump coal in business today. here are the rubbed spares
  7. richtee

    richtee Smoking Guru OTBS Member

    A word of caution: It seems the "2" portion of the 321 method MAY be a bit long. I suggest you peek at them at perhaps 1.5 and check for tenderness. If the bones move, gently unfoil and brown/firm 'em back up for the PERHAPS hour. With close trimmed spares, last time I went 3-1.5-.5.
  8. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Sauce in the last hour, or just place sauce on side. I prefer no sauce, family prefers the mop.
  9. hey thanks ritchie. ya i did notice that last time when i took them out of the foil they already seemed done. i will try the 1.5 then .5. here is a couple pics of my tbs. temp is holdin great at just shy of 225*. and thanks guys about the sauce for the last hour. i knew it was one of the two. i have two racks so i'm thinking of moppin one and not the other just to see which i like best. i will keep ya posted
  10. gobbledot

    gobbledot Meat Mopper

    grindstaff looks like you have the TBS lookin good, ribs will be great I can already taste them.......
  11. thanks gobbledot. i'm excited to open up the chamber to wrap them in foil just to see what they are lookin like
  12. richtee

    richtee Smoking Guru OTBS Member

    RESIST! Open only to mop! <I'm terrible about that heheh>

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