Re: Two 2lb pork spare ribs - too small?
- From: "Brick" <hrbricker@xxxxxxxxxxxxxxxxx>
- Date: Tue, 10 Jun 2008 06:22:13 GMT
On 9-Jun-2008, Paul the Q noob <meatnub@xxxxxxxxx> wrote:
On Jun 9, 1:43 am, "Brick" <hrbric...@xxxxxxxxxxxxxxxxx> wrote:
On 8-Jun-2008, pegeler <pege...@xxxxxxxxxxxxxxxx> wrote:
On Jun 7, 4:35 pm, Paul the Q noob <meat...@xxxxxxxxx> wrote:
Just allow enough time and then cook them until they're done. That's
how long it's going to take anyhow no matter who gestimates the
Brick(Youth is wasted on young people)- Hide quoted text -
- Show quoted text -
I understand. I was asking 3-4 hours because I wanted to know since
these racks are 2lbs each, do they still need the same length of time?
I guess about 2 or 2.5 hours in i will check for doneness.
Also - do i need to flip the ribs at all? or just cook meatside up?
That's another loaded question. I don't flip at all, but I'm not going
to argue the pros and cons if any, of flipping or not. I don't flip and
from my results I see no need to flip. I do move the meat around
some when the pit is real full because the temperature varies rather
radically in my offset from one end to the other. I usually only move
it once and usually turn each piece end for end, but I don't flip
If somebody likes to flip and wants to say why, they're not going
to get any argument from me. I doubt that anybody will convince
me to start flipping stuff though.
Brick(Youth is wasted on young people)
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