I need help. I'm doing short ribs, beef ribs, baby back and spare ribs on a wsm

[Kgo]

Do I need to use the 3-2-1 method or can I just let it cook out until desired temp.

I haven't BBQed in a while so I'm a bit rusty with my cook times. 4-6 hrs at least in cook times right?

[1buckie]

Late to reply here......

the shorts, maybe as little as 3 hours @ medium heat.....go to brisket / butt-like probe tender.....

Beef backs, 4~5 hours low medium to medium, maybe use a toothpick test where it slides in real easy & you get clear juice......watch for a lot of bone pullback on these too....

Pork backs, 3-1/2 or thereabouts....usually benefit from a wrap on those....

Spares, if full size, 5+ hours, I usually don't wrap on those, but you could if you want to flavor up in some way.....


Hope we didn't miss the boat by getting to wrapped up on burgers & not seeing the question !!!!