Quote:
Originally Posted by Stewie
Trimmed? They remove the chine which makes spare ribs inconsistent, fatty and parts inedible. Are you new to this? They are superior to spare ribs and baby backs. All the flavor of spare ribs that cook consistently w/o the expense of baby backs. It's the preferred cut.
|
Just because they remove the chine (thanks, I couldn't remember that term) doesn't make them cease to be spare ribs. They're St. Louis style, but they're still spare ribs.
Quote:
Originally Posted by Stewie
How do you cook ribs in 3 hours? You have to be near 350+ to do that. Even baby backs should take 4+ hours at the sweet spot of 250.
My ribs have been on for 2-1/2 hours and I just wrapped them to go back on for another 2 hours, at least. My smoker has been rocking steady at about 260 for a long time.
|
The Pit Barrel Cooker (PBC) cooks around 305-315, depending how much I open the vent. You don't get much of a smoke ring, but the flavor and texture are great.