st. louis spares in 5 hours or less?

gotbags-10

Smoke Blower

Original poster

Aug 1, 2011

144

12

Indy

• Apr 9, 2013

• #1

I'm wanting to bring the smoker to work and have some spares ready for a late lunch. I couldn't start them until 8am. Wanting to have them done by 1pm. So could I do the spares with a 2-2-1 method say at 250 or 275 to get them done in 4 or 5 hours? Would I be sacrificing too much to get them done quicker? Thanks,Nick

 

bbqbrett

Master of the Pit

Jan 17, 2013

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593

About 10 miles from the blue turf!

• Apr 9, 2013

• #2

Yes, as long as you make sure the temp is right you can do it that way.  You would probably sacrifice some tenderness that way but you should still get a pretty good flavor from the smoke.  I have done a quicker cook a couple of times and that is how my results came out.  

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Apr 9, 2013

• #3

It will work much better if you do them up "St Louis".

Untrimmed Pork Spares will take longer than St Louis cut.

Bear

 

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Reactions: bbqbrett

bbqbrett

Master of the Pit

Jan 17, 2013

1,656

593

About 10 miles from the blue turf!

• Apr 9, 2013

• #4

Good point Bear!

 

fpnmf

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OTBS Member

Jul 19, 2010

7,283

82

Fl

• Apr 9, 2013

• #5

Why doncha cook them the nite before  the 2-2 part and do the last hour at work???

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Apr 9, 2013

• #6

I did some a while back at 275*. Did a 2-2-0.5 turned out fine. Could've skipped the half hour, but the request for "sauced" required a bit of time to set the sauce.

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• Apr 9, 2013

• #7

You can if the trimmed ribs are around 3-3 1/4 lbs, if they are closer to 4 it will take longer. Cook at 275°-285° and you may even get done a bit sooner.