Originally Posted by Motley Q
Not one poster asked you what temp you cooked your ribs and most told you their cooking times but left off the temp they cook at.
And... No one has asked if the spares were trimmed or untrimmed, and how much they weighted. All of these things will effect cook time until done.
There is no magic formula that is right for every temp, pit, rib type and weight. 3-2-1 was developed as a guideline for untrimmed spares. Trimmed spares or baby backs will require less time and that can change for each rack and pit temp.
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