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Old 08-10-2004, 08:00 PM   #24
badger
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Join Date: 08-11-03
Location: San Carlos, CA
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Quote:
Originally Posted by DFLittle
For Spare Ribs! 3 hours in smoke, 2 hours in foil - well sprayed, 1 hour or however long you can wait back on the heat - this is when you add sauce if you like your ribs "wet"

Baby Back Ribs will need a shorter cook time -- maybe 2-2 or 2-1-1 like John said earlier a key to when the ribs are done is when the meat pulls back from the end of the bones about 1/4 inch or so -- another clue is when you try to pick them up the rack breaks in the middle :D

I've been cooking chicken thighs at approximately 1.5-1-1 and it just falls off the bone. The last 1 is approximate since I'm saucing the chicken at that point and letting the sauce "candy up".
Markbet.

I think you missed the plane again..

Follow this fellers method and you cannot go wrong.
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