Considering smoking some ribs and a tenderloin on my Brinkmann Electric job today, looking for advice.
I watched a BBQ pit boys vid in the Wiki section where he smoked a bacon wrapped tenderloin, piqued my curiosity . My only question is how that would translate to my Electric smoker?
As far as ribs go, I don't have a rib rack and I'm worried about space on the smoker. I've read up on the 3-2-1/2-2-1 methods, seem reliable. Any suggestions as to which style of ribs I should choose considering my limited space? Also, I've never cleaned/trimmed up a slab of ribs before, so any tips on that would be appreciated.