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spares Vs loin backs

post #1 of 11
Thread Starter 

Doing a little field testing for another Comp. Thought I would see how they come out! Did both with Rub and brown sugar. Here they go into the Charbroil Offset with pecan, lump and using the Minion method..loin 005.JPG

post #2 of 11

Looks like a winner either way. cant wait to see the finished product.

post #3 of 11
Thread Starter 

Going in the Foil !loin 006.JPG

post #4 of 11

Looking good!!!

post #5 of 11
Thread Starter 

out of the foil to firm a little, and just a brush of sauce!loin 009.JPG

post #6 of 11

Looks great. How did they taste?

post #7 of 11

looking real good. so how did the test go

post #8 of 11
Thread Starter 

the Loins were good, but the spares took the flavor!! loin 010.JPG

post #9 of 11

I have never done spares. Did they take muck longer then the loins? They look good enough to eat though. 

post #10 of 11
Thread Starter 
Quote:
Originally Posted by DUFFMAN View Post

I have never done spares. Did they take muck longer then the loins? They look good enough to eat though. 



Thanks Duffman, Spares usually go 1 hr longer, Actually I did a 3-2-1 with both. Normaly I do a 2-2-1 for loins and 3-2-1 for spares. The loins were a little over done with the 3-2-1.

post #11 of 11

They look good from here Rap!

 

 

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