Hey Folks,
I'm in charge of Christmas dinner this year and am doing 2 pork butts and 10 racks of St. Louis style spare ribs on the Lang 60. I've done more butts and ribs than I can count, but I've always done ribs using the 3-2-1 method at 225. I've done pork butts at 275 so no problem there.
I'm time limited for the day, so I'd like to do the whole shebang at 275. I'm expecting 8-12 hours for the pork butts but since I've never done the ribs at 275 so I'm curious how folks on this forum approach ribs at that temp in terms of modifying the 3-2-1. I've seen a lot of opinions elsewhere, but I trust the ones here more Normally I'd do a practice run but no time this year. I feel confident I can tell when the ribs are done, but I want to make sure I've spaced things properly so that there is adequate time on the pit while wrapped and they aren't overdone before I get a chance to let them sit on there with the sauce for a few.
So, TLDR - how do you modify the 3-2-1 method for cooking at 275?
I'm in charge of Christmas dinner this year and am doing 2 pork butts and 10 racks of St. Louis style spare ribs on the Lang 60. I've done more butts and ribs than I can count, but I've always done ribs using the 3-2-1 method at 225. I've done pork butts at 275 so no problem there.
I'm time limited for the day, so I'd like to do the whole shebang at 275. I'm expecting 8-12 hours for the pork butts but since I've never done the ribs at 275 so I'm curious how folks on this forum approach ribs at that temp in terms of modifying the 3-2-1. I've seen a lot of opinions elsewhere, but I trust the ones here more Normally I'd do a practice run but no time this year. I feel confident I can tell when the ribs are done, but I want to make sure I've spaced things properly so that there is adequate time on the pit while wrapped and they aren't overdone before I get a chance to let them sit on there with the sauce for a few.
So, TLDR - how do you modify the 3-2-1 method for cooking at 275?
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