Question on Spares...

Discussion in 'Pork' started by dejacks, Aug 26, 2007.

  1. dejacks

    dejacks Fire Starter

    My first smoke today...gonna do two racks of spares on my new and newly modded CG!

    Question about the 3-2-1 method for I supposed to flip the ribs at some point. I didn't read anything about it, so I'm assuming just leave them meat side up for the duration?[​IMG]
  2. bigal

    bigal Smoking Fanatic OTBS Member

    I don't flip. I leave them bone down the whole time. That isn't as important as watch'n when the meat pulls from the bone during the "3". Then watch them even closer during the "2", and the "1" is the easy part.

    Good luck, you'll do fine.
  3. dejacks

    dejacks Fire Starter

    Thanks Al, kinda nervous, but the info helps greatly. So glad that SMF is here to answer questions during the process[​IMG]
  4. short one

    short one Smoking Fanatic OTBS Member

    Remember that 3-2-1 is just a guide line. The times can be adjusted to personal preference as you learn more about the way you want the ribs when finnished. Good luck with the ribs.
  5. bigal

    bigal Smoking Fanatic OTBS Member

    Don't sweat the small stuff. YOu will do just fine, don't be nervous and don't doubt yourself.

    Ribs are tough, for me anyway. I gotta watch them like a hawk, but when I do them right...........they are good.

    Check out Jeff's rib rub. It is great, and easy to modify. Gotta pay, but well worth the money.......and the money goes to good use..........this site!
  6. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Just like to second Big Al's post. Follow the basics and the ribs will make you famous. Also regarding Jeff's rub and sauce. Good stuff and for a good cause. SMF rules!
  7. deejaydebi

    deejaydebi Smoking Guru

    OOORAH! Go Team! Don't forget the pciture!
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    I do meat up when un-foiled. I flip them bone pointing up in foil to avoid having the bones puncture the foil and losing all the liquid.

    Take care, have fun, and do good!


  9. redbrinkman1955

    redbrinkman1955 Smoking Fanatic

    Did my first 3-2-1 today cut them up St. Louis style I also smoked the extra meat that I cut off. see my post for Pictures.They turned out great
    just trust yourself and remember low and slow use a good therm for the inside temp and dont take off until they are done. be patient. dont forget to post pics have fun.'
    Good luck and Good Smoking
  10. adb551

    adb551 Smoke Blower

    I leave them bone down the whole time. I have a buddy who does them bone up all the time. Are mine better? Of course they are. He would answer the question in his favor.

    I don't know that the physical orientation is as important as the other things these experienced smokers have told you.

    And for the record, if I keep my heat right, 3-2-1 is almost always a perfect number!
  11. geek with fire

    geek with fire Master of the Pit OTBS Member

    This depends on how well your CG is tuned, but if it's tuned like mine (which is...not tuned) then you might want to rotate them after a couple hours have passed. This is just to get an even cook across the slab. My CG is awfull hot on the SFB side. I really need to add that baffle like others have done.
  12. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    Nah, he needs a computer controled smoker! I still can't get over that!
  13. adb551

    adb551 Smoke Blower

    I have to admit that even with all the luck I have had, I am getting ready to add some heat baffles to my smoker...thank you smf!
  14. cheech

    cheech Master of the Pit OTBS Member

    The only time I flip is during the "1" so that I can crisp up both sides other than that just leave them be
  15. ma?tley ca 1/4 e

    ma?tley ca 1/4 e Meat Mopper OTBS Member

    I always preferred...Don't sweat the petty stuff....And don't pet the sweaty stuff...

    I'll be doing 3 slabs of spares Sunday for my parents birthday.

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