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Unread 06-06-2011, 06:13 PM   #9
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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Since loin backs are leaner than spares, they cook up quicker, just like any other lean meat. I like to do them a bit faster, and will power through at around 300-325 for 3 hours. No peeking, foiling, spritzing. They'll pass the bend test, and won't get rubbery, or dry. Just moist juicy goodness.
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Cannondale 2009 F8 (for burning off all the great BBQ)
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