Yesterday I did my second smoke in my smoke hollow propane smoker cooking 2 slabs of ribs. My first smoke yielded ribs that seemed a bit tough for me. So based on the results I developed a game plan for this smoke.
I used a temperature of 250 degrees and was able to easily maintain it through the entire time.
For smoking I used a combination of hickory and apple chips.
I started out with a solo cup (16oz) of each. After an 1 and 15 minutes I added a half of solo cup more of each kind.
After 2.5 hours, I put the ribs in a tinfoil pan with some apple juice and covered it tightly with foil. I put them back in the smoker for about 2.5 more hours. Then slathered them with Sweet Baby Ray's and put them back in the smoker for another 45 minutes(not foiled).
The tenderness was spot on, as my wife said, "perfecto !". Much better than my first attempt.
The one thing I noticed was that they seemed very hammy tasting, maybe a little to much for my liking, but not bad enough to keep me from eating all of mine.
So I was hoping for some advice in understanding how to control the degree of hammyness as I imagine that this is a big issue with ribs.
Does the actually amount of smoking affect this and if so maybe I need to not add more chips after the intitial batch smolders to ashes ?
Thanks in advance for your advise. I look forward to learning from the other members wisdom.