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St Louis and rib tips

BREWnQBREWnQ Posts: 218
Gonna do 2 racks for SuperBowl and wanna have tips as some little snackys.  I'm sure the cook times are different so what would be the best way to do both at the same time on a LBGE?
Brewer, BBQer, Softballer, RCer, Father, HomeTheaterer, and trouble maker.
Orange, CA

Comments

  • lousubcaplousubcap Posts: 16,487
    edited January 2014

    In my eggsperience the trmmings from converting spares to St Louis cut tend to finish in around 2 1/2-3 1/2 hours with the ribs taking another 2 hours or so.  I use the toothpick test to see how the trimmings are coming along-easy in and out in the thickest part of each piece and it is finished.  As you know since the pieces are of different thicknesses they will finish at different times-put the thicker ones toward the back of the BGE as it is hotter back there.  Great eats and enjoy the cook.  FWIW-

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • BREWnQBREWnQ Posts: 218
    Ok so about halfway through a 321.  Awesome.
    Brewer, BBQer, Softballer, RCer, Father, HomeTheaterer, and trouble maker.
    Orange, CA
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