Quick question

Discussion in 'Pork' started by davidhef88, Aug 15, 2015.

  1. davidhef88

    davidhef88 Master of the Pit OTBS Member

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

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks like just another name for St. Louis style pork ribs... I'd go with the 3-2-1 method
  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    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.
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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

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