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Old 10-08-2003, 08:22 AM   #16
somebody shut me the fark up.

Bill-Chicago's Avatar
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.

3 hours in the smoke, 2 hours wrapped in foil, and 1 hour unwrapped and mopping with sauce.

If not mopping, you'll see the 3-3 method (dont unwrap)

Baby backs can be more of a 2-2-1 method, cuz you dont want them drying out.

While cooking in smoke first, frequently spray. After 2 hours for bb's or 3 for spares (or when the meat starts to pull back from the bone) wrap in foil. When I wrap, I will spray more into the foil to keep it moist, then wrap. Return to smoke for 2 hours (3 if not mopping) then unwrap for an hour and mop.

We have not used sauce lately, during the smoke, but use Dreamland to dip them in. need to use a fork though, cuz you pick up the bone and the meat falls off :)

The death of "willkat98"

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