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Unread 05-27-2009, 10:48 AM   #56
somebody shut me the fark up.

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Originally Posted by The Bengal Thing View Post
Anyone care to explain this in a little more detail..... IE, what is Spraying, and do you really smoke for 3 hours and then wrap in foil for 2 more hours... that seems odd, then you put it in a cooler. I WANT TO EAT IT!!!!
Sorry Bengal, missed this.

As you can see from the early posts, the 3-2-1 spare rib method was applied to a fatty (1# regular chubb or 2# extended Jimmy Dean Costco chubb, not stuffed) out of pure boredom and experimentation about 4 years ago. I never have 6 hours anymore to cook

Spraying was spraying with juice of some sort (apple, cherry juicebox, etc) because I also had butts and ribs on, so I was spraying everything.

The one hour in the cooler was "resting" only because I was already resting butts, and just threw racks of ribs in the cooler, so it was really just holding everything until dinner time.

By all means, DIG IN!!

Nowadays, I will do 5 or 6 one # chubbs for 2 or 3 hours at 240*, then wrap in foil and toss in the cooler. Serve one or two at dinner, then cryo-suck the rest.

By all means, experiment with stuffing them, without, wrapping, or not, rolling in rub, etc.

Don't go too much by time, but rather have temp be your guide.

Hope this helps.

The death of "willkat98"

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
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