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Old 01-09-2012, 05:48 PM   #10
King
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Join Date: 06-22-09
Location: O'Fallon, MO
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Quote:
Originally Posted by SmokinOkie View Post
Nice read, well put together. One suggestion (actually I say this pretty much anytime someone posts 3-2-1 or 2-2-1) but I would put the weight of the ribs in. There is a HUGE variation of the effects and more than once I've seen people put spares in and at the 5 hour point they're falling apart. Typically because they were small racks. There is a big variation between a 1.5 pd rack of small spares and a thick 3.5 lb st. louis and 3-2-1 doesn't time well for both
You're absolutely right and I breifly mentioned it posted on the long version (on my website), but not here. Perhaps I can expand more, but this is what is written:

Quote:
Keep in mind that baby back ribs weigh less than 2lbs, anything above it are loin back ribs. In addition, spare ribs are trimmed to make St. Louis style ribs. Thus, St. Louis style has nothing to do with how they are cooked.

Furthermore, loin backs ribs or St. Louis style ribs benefit most from the 3-2-1 method. Otherwise, cook times will have to be modified if cooking with baby back ribs or spare ribs.
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