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Old 12-29-2010, 05:05 PM   #4
Dave Russell
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee

Originally Posted by Harbormaster View Post
Sorry Dave, never done untrimmed spares.
Hope you find an answer.
Evidently, not a lot of people have.

I'll probably just put the smaller two slabs on the top rack with the thicker side (rib tips) pointed out toward the outer edge. (This is what Gary Wiviott suggests in "Low and Slow" for cooking two untrimmed slabs of spares on the wsm.) For the larger rack, I guess I'll cut in half and place likewise on the bottom rack. I'll probably shoot for 250-275 at the VENT.
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
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