spares Vs loin backs

Discussion in 'Pork' started by raptor700, Sep 9, 2010.

  1. raptor700

    raptor700 Master of the Pit OTBS Member

    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..[​IMG]
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks like a winner either way. cant wait to see the finished product.
     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Going in the Foil ![​IMG]
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looking good!!!
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    out of the foil to firm a little, and just a brush of sauce![​IMG]
     
  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great. How did they taste?
     
  7. tyotrain

    tyotrain Master of the Pit

    looking real good. so how did the test go
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    the Loins were good, but the spares took the flavor!! [​IMG]
     
  9. I have never done spares. Did they take muck longer then the loins? They look good enough to eat though. [​IMG]
     
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    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.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    They look good from here Rap!

    Bear
     

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