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Unread 07-28-2013, 08:19 AM   #19
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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Just to be clear, spares and loin backs have different meat structure. Spares are more fatty and take longer to cook. Loin backs are leaner, and cook up a lot faster. I can easily finish loin backs in 3 hours starting out at 250 for first hour, then cranking up heat to 300 till they are "done". No foil is needed for ribs... ever! Think if all the extra racks of ribs you could buy if you didn't spend all that money on foil?
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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