or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › smoking boneless rib sections
New Posts  All Forums:Forum Nav:

smoking boneless rib sections

post #1 of 3
Thread Starter 

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?

 

 

KSzjTSH-X4GATbYwEpbQ6lnSSqrESl7CFpZG2CmuRNc=w140-h105-p

 

OK, I ended up doing 3-1-1...came out delicious!!

6d-pUzYc7prPqc3462BC4PSsTxq9nVr33cOuPVjU5po=w140-h105-p


Edited by austinsmoke - 2/23/14 at 6:02pm
post #2 of 3
If probably shoot for 2-1-.5. Adjust the last time more if needed.
post #3 of 3
Thread Starter 

DS- Thanks. I was thinking the same,just thought three hrs of smoke would be better..but maybe too long or maybe just baste them the last hr with apple juice/rum mixture

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › smoking boneless rib sections