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Quick question

post #1 of 4
Thread Starter 
Center cut spares. Should I 3-2-1 them or 221them?
post #2 of 4

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

post #3 of 4
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Looks like just another name for St. Louis style pork ribs... I'd go with the 3-2-1 method
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.
post #4 of 4

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.

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