smoking boneless rib sections

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Fire Starter
Original poster
Apr 21, 2012
Raleigh NC
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!!

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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 is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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