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Hey Y’all.
just made some killer beef ribs (membrane removed) and wanted to share As I know there has been some discussion around removing the membrane or not.
Hope this helps or provides some discussion.
SPOG Rub
Oak pellets
MES 30
Baste hourly starting @ 182* IT (cider-vin)
225* @ 1:20am...
I used the amps. 3/4 of the tray was full using apple. Set the smoker on 235 and let it go for about 12 hrs. Then foiled at 255 until IT got to 200.
Pulled from smoker and let it rest in a cooler for a couple of hours until we were ready to eat.
Hope this helps.
Just finished a 16 hr pork butt smoke and for Mother's Day and have to say it was received with rave reviews.
This would not have happened with out this forum. Y'all kick ass and helped in every way.
Here are a few pics.
Used a great finishing sauce and this meat called for no additional...
Hey all,
Just joined the group. Live in Houston now (where if you don't smoke your own food, you better damn well eat smoked food).
I recently purchased the MES 30 as I am very new to this. I've experimented with a few chat of meat and recently purchased the A-Maze-N pellet tray. That thing...
Hey y'all. First time poster here. Currently smoking a 6# pork butt on my MES 30 (using A-Maze-N pellet tray for the first time) and it works great. 5 hrs of smoke and didn't have to mess with chips or re- loading at all. Happy with that part. However, being a novice I started late morning at...