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Old 04-26-2011, 03:43 PM   #14
is Blowin Smoke!
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Join Date: 04-14-07
Location: Lakeland Florida

FBA has forced me to make some minor changes and right now I cook 3 hours at 250 then foil for 1.5 then sauce and drop temp a bit if they appear to be nearly done. They stay in for an additional 1.25 hours. I don't use liquids but do use solids and semi solids when wrapping. They do liquefy. I cook ST Louis cut spares.
Retired competition cook. BBQ mentor.
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