Ribfest

mountainmanMember

I'm planning to do a direct comparison between some loin-backs and St. Louis cut spares. Both racks weigh close to 3 Lbs.

Previously I've only done one or the other at once. I've been cooking at 275 deg. in an FEC and been spritzing with AJ about every 1/2 hour.

By my records I think that I should be start the spares about 1/2 to 3/4 hour ahead of the loins and have them finish somewhere close to the same time.

Any suggestions?

Tnx

6/18/128:30 AM

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