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Old 03-03-2013, 06:25 PM   #6
somebody shut me the fark up.

dadsr4's Avatar
Join Date: 02-08-10
Location: Howell, MI

Originally Posted by Ron_L View Post
I cook loin backs, St. louis trimmed spares and untrimmed spares. They are all good :)

As mentioned, loin backs will take less time. I look for racks that are 2.5 - 3 lbs. For me they take 4 1/2 hours or so at 260 - 270.

Are you really getting untrimmed spares done in 4 hours at 250? They must be small racks. The smallest untrimmed spares I can find around here are at least 4.5 lbs.
I try to buy as small a rack as I can. Four hours is when I check- they are done when they are done. Always done by 5 hours, I like them firm. Also, I am using a kettle and measuring the temp through the vent using a 12 inch turkey thermometer.
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
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