Tomorrow I will be cooking 3 slabs of BB and 3 racks of spares at the same time on my 22.5 WSM. I plan on putting all 6 racks on top in a rib rack. I also plan on foiling. Not sure if this is the best way to go so I am open to other suggestions. Also, will I notice a difference in the cooking time between the 2 cuts? I have had some good success with spares but have almost no experience with BB so any help is appreciated.
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Cooking BB and Spares
- Thread starter R_Sanchez
- Start date
Jeff R
TVWBB Pro
It will depend on the thickness of the BB. I have some with most of the meat only between the bones, (shiners I think they call them) while Costco BB, refered to as loinbacks are much much thicker with alot more loin meat still attached. Those do take longer that the thin cut BB.
With having a 22, I would use both grates so you can lay flat.
If you use water, the bottom will be cooler than the top so that is where I would put the thiner cuts.
With having a 22, I would use both grates so you can lay flat.
If you use water, the bottom will be cooler than the top so that is where I would put the thiner cuts.
Erik Slager
TVWBB Fan
I just did this for the superbowl so I will share with you my experience. I smoked 2 racks of spares and 3 racks of bb. The bb's on the lower rack(less heat) and the spares on top. Smoked at 235 for about 5 hours, dry rub, no foil, and no sauce. Absolutely destroyed by everyone and no complaints. One guy asked me about the "pink' which was the smoke ring so I gave him bbq 101 in the 30 second version. Every experience is different, what ever you decide you'll be fine.
Eric Michaud
TVWBB Super Fan
Erik the bottom grate actually runs a bit hotter than the top, somewhere on the board there is a photo of a WSM with temps while running. Also if you do a search for " which grate is hotter" you will find a lot of info on this.