I trimmed up six racks of spareribs to St Louis style for New Years, and I saved the flap off each one. I just thawed them out and put rub on them, and they are ready to go on the smoker( Chargriller Pro SFB) . I was going to cook them using 3-1-.5 method...will that work out or will it dry them out? I have only cooked bone in ribs so I am not sure the part the bone plays in the process. Thoughts?
OK, I ended up doing 3-1-1...came out delicious!!
Edited by austinsmoke - 2/23/14 at 6:02pm