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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 06-21-2012, 04:12 AM   #1
uchinadon
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Default Pork Spare Ribs and Pork Blade Boston Roast!

I've got 5 racks of ribs and a 5lb Pork Shoulder! THis is a first for both so I am going to try the 3-2-1 on the ribs. Any suggestions for the pork shoulder? How long am I looking at cooking it? Unfortunately, I'm working with 2 - 22" Weber Kettles, 2- 18" Weber Kettles, and somewhat of a horizontal smoker. It's gonna be a busy Saturday for this guy!
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Unread 06-21-2012, 11:47 AM   #2
toadhunter911
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Probably get more response in the Q talk forum.

Trim the ribs to St Louis cut. Here's great video by our own John Setzler on cooking ribs on a kettle...

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Unread 06-21-2012, 12:06 PM   #3
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Here's John's video for trimming the ribs to St Louis cut...

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