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anybody got pics of these things?

basting at 6-8 hours instead of 4 should be no problem..thats actually closer to the halftime in that cook than is 4 hours never used sand personally but seems it would solve the pan refill problem..may cook a tad hotter but i'm not 100% sure of that.

thx Doug..thats exactly what i was looking for

doing 1st spare cook now. from what I've read ppl say spares will take longer than bb's. how would/could you adjust the 3-2-1 method for a longer cook with spares?..I definately want to foil but I'm not sure of the timing..thanks for any help.

I would figure 6-8 hours depending on the temps maintained..from my limited experience it seems that all butts/conditions are different in some way. 2 to 2 1/2 hours per pound is pretty normal would think

I lay mine flat (bone down), and never turn..they turn out great.

have done bb's 2-3 times, but never spares total weight of the cryo pack is 10.87 lbs..i'm not even sure what is in there (# of racks and such) am also no butcher and will be trimming these ribs with a regular steak knife .any help or suggestions appreciated

just trying to determine if I'm calculating cooking times correctly, and I use tmm for all cooks, long and short. once I put the 15-20 coals on (usually 20) I immediately then put the meat on, fill the pan, and add the smoke wood in that order..for a half hour to an hour the temp of the cooker...

I wrapped each slab individually.. applied a generous amount of apple/vinegar/oil baste, and put a little brown sugar on top before foiling. (just as Stogie suggested) these ribs were perfect and better than any I've ever had.

I'm learning that anticipation is big factor in temp control. The WSM will not adjust quickly once the vents are adjusted, but they will over time.

same response from my wife.."too smokey tasting"..i said you know it's a smoker right? heh anyway had been using hickory chunks from home depot and varying the amounts (1 chunk on 1 cook). just ordered some cherry and apple wood of the net and did babybacks sat. night using the cherry. got a...

gotta agree with you there today cooked 3 racks of bb's using Stogie's method. 2 hours mop 1 hour mop,foil,a little brown sugar 2.5 hours sauce .5 without a doubt the best ribs ive had..used BRITU rub and made 3 sauces (homeade ketchup sauce, a mustard sauce, and a honey hot). cooked with...

and how much to use(chunks are pretty small, ordered online), thanks

waiting on 10lbs of cherry and 10lbs of apple from here. http://www.bbqtooldepot.com/ should be here any day and will report on the condition.

I'm no expert Mike but from what I have read here so far, foiling may be the answer you are looking for..find a thread titled "advice for next cook", started by me..its almost exactly what you posted, and read Kevin Taylor's response. Hope this helps

thanks for the info guys

ran into a small obsticle and wasnt able to cook the baby backs i bought last wed. (today is sunday btw) they are in cryo, and the sell by date is aug. 22 (today is 17) i do not forsee me cooking these ribs until the work week is over..suggestions are appreciated.

and an ice cold beer

was hoping for a comment from Stogie..thanks from another Packer Backer down south.

Btw, didnt have the guts to buy the spares..the thought of the trimming intimidated me somewhat, but someday soon