I've got 5 racks of ribs and a 5lb Pork Shoulder! THis is a first for both so I am going to try the 3-2-1 on the ribs. Any suggestions for the pork shoulder? How long am I looking at cooking it? Unfortunately, I'm working with 2 - 22" Weber Kettles, 2- 18" Weber Kettles, and somewhat of a horizontal smoker. It's gonna be a busy Saturday for this guy!
06-21-2012 11:47 AM
Probably get more response in the Q talk forum.
Trim the ribs to St Louis cut. Here's great video by our own John Setzler on cooking ribs on a kettle...