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06-21-2012, 04:12 AM
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Knows what a fatty is.
Join Date: 10-29-11
Location: Ginowan City, Okinawa Japan
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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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06-21-2012, 11:47 AM
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#2 |
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is one Smokin' Farker
Join Date: 06-22-09
Location: Eastpointe, Mi
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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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Craig...Chargriller Pro w/SFB, 2001 Weber 22.5 OTP, Weber OTS 18.5, Broilmaster gasser "The Lord your God is with you, he is mighty to save. He will take great delight in you, he will quiet you with his love, he will rejoice over you with singing.” Zephaniah 3:17 |
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06-21-2012, 12:06 PM
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#3 |
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is one Smokin' Farker
Join Date: 06-22-09
Location: Eastpointe, Mi
Downloads: 0
Uploads: 0
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Here's John's video for trimming the ribs to St Louis cut...
__________________
Craig...Chargriller Pro w/SFB, 2001 Weber 22.5 OTP, Weber OTS 18.5, Broilmaster gasser "The Lord your God is with you, he is mighty to save. He will take great delight in you, he will quiet you with his love, he will rejoice over you with singing.” Zephaniah 3:17 |
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