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Old 03-26-2017, 08:08 PM   #4
Chrome Dome
On the road to being a farker

 
Join Date: 11-13-12
Location: Alexandria, VA
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I have done spareribs a number of times on my Lang 84". I hold them in a Cambro when done, and usually just put them on at 225-250 and let them go about 5 hours, check them and glaze them, put them back on for 30 mins or so and then pull them off into deep, full aluminum pans. Cover and put into the Cambro (cooler will work). I have 4 rib racks (heavy duty but I haven't been able to find where I bought them from) that hold 9 racks each. It is a huge space saver.

On the bright side, if they taste good, people usually don't care that they are falling off the bone versus a 'good bite'.
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Lang 84" Deluxe with Chargrill; Custom Lang 36" Deluxe; BGE

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