Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
05-10-2013, 04:40 PM | #1 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
|
side by side baby backs and spares
I've done baby backs on my old brinkman bullet smoker but didn't have room for more than three racks. Things have changed, now I have room so i'm doing three racks of bb's and three spares. I was going to do a 2 1/2-1 1/2-1 my question is will they both cook in the same time frame?
__________________
[FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT] |
|
05-10-2013, 04:41 PM | #2 |
Full Fledged Farker
Join Date: 08-05-12
Location: Wahoo,Ne
|
The spares will take longer than baby backs. Your probably looking more at a 3-2-1 for full spares depending on temp.
|
|
Thanks from:---> |
05-10-2013, 04:42 PM | #3 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
|
Probably not. I cook spares 3-2-1 but BBs at 2-1.5-1.
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
|
Thanks from:---> |
05-10-2013, 04:44 PM | #4 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
|
I don't foil and when I do them together I put the BB's in the cooler part of the smoker so both spares and BB's get done at about the same time.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
|
Thanks from:---> |
05-10-2013, 04:54 PM | #5 |
On the road to being a farker
Join Date: 07-06-09
Location: Pittsburgh, PA
|
Have you done a comparison taste test? Which do you prefer?
__________________
WSM 22"; Weber Kettle 26 1/2, Vt.Castings Gasser |
|
05-10-2013, 05:04 PM | #6 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
|
That's what this is they are in the fridge with salt, pepper, garlic powder, and cayenne. I am putting my go to store bought sauce Pats Ho-made on one of each, my homemade sauce on one of each, and brown sugar, brown mustard before the cook on the other two.
__________________
[FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT] |
|
05-10-2013, 06:10 PM | #7 |
Babbling Farker
Join Date: 02-25-10
Location: In the gutter.
|
For me, I might throw the spares on about an hour before the BB's (I don't foil). The BB's usually cook a bit more quickly in my experience.
Also, I never trim them so YMMV.
__________________
Tom |
|
05-10-2013, 07:40 PM | #8 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
|
spares take about 4 hours for me, 3 hours for "loin backs". That's cooking at 300ish, no foiling, mopping, etc. Just straight up cook 'em till they are done.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
|
Thread Tools | |
|
|