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Thread Tools |
05-19-2008, 12:25 PM
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#1 |
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is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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Frozen Spares
I cooked up some spares that I had frozen from sales.
Not sure if it was because I didnt cut them into St. Louis style or frozen, but they turned out on the drier/tougher side. Anyone else have experience with this?? Would full spares take longer than the 6 hours it takes for my St. Louis cutt?? |
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05-19-2008, 02:09 PM
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#2 |
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is One Chatty Farker
Join Date: 12-22-05
Location: St. Petersburg, Fl.
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If they weren't sealed real good and ice crystals formed on the meat it could dry them out some. Might have just been a bad rack of spares.
 the untrimmed spares I've done usually take a little longer than St. Louis cut ones. |
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05-19-2008, 02:12 PM
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#3 |
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somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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More meat = longer cook
__________________
Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott |
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05-19-2008, 02:16 PM
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#4 |
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Quintessential Chatty Farker
  
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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I did a couple racks, trimmed a la St. Louis, a few weeks ago that came out ok but I thought they were tougher than usual, (own worse critic mod..)
Then it dawned on me that I had forgotten to peel off the membranes!! Doh! just plumb forgot... must be the onset of oldtimers.........
__________________
Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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05-19-2008, 03:23 PM
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#5 |
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somebody shut me the fark up.
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I cryo-suck and then freeze mine all the time and have never had an issue.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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05-19-2008, 07:15 PM
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#6 |
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is Blowin Smoke!
 
Join Date: 03-01-08
Location: Akron, OH
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I notice that if I don't trim them, they take longer to cook and could dry out.
Jeff
__________________
You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature......... |
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05-20-2008, 12:44 AM
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#8 |
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On the road to being a farker
Join Date: 04-02-08
Location: Austin Texas
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at 6500' elevation, untrimmed spares take 8 hours. St. Louis cut takes me 6 hours.
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Bear Gator BYCC 24" Weber 22.5" kettle |
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