smoking boneless rib sections

Discussion in 'Pork' started by austinsmoke, Feb 23, 2014.

  1. austinsmoke

    austinsmoke Fire 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?


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

    Last edited: Feb 23, 2014
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If probably shoot for 2-1-.5. Adjust the last time more if needed.
  3. austinsmoke

    austinsmoke Fire 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

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