Beginner here. For my first ever run, I went with some beef short ribs. It turned out pretty tasty and tender - family was happy.
However, I was very disappointed because I wasn't able to get that beautiful, pinkish smoke ring that I've seen on some good bbq. Was it because I didn't use enough wood for my smoke? Any input would be greatly appreciated. Any advice on temperature / cooking time to get it a bit juicier would also be appreciated as well, because the middle was perfect, but towards the edges could have been a tiny bit more moist.
-5.5 lb, 3-bone plate of short ribs (whole)
-Used the 3-2-1 method
-Average temperature about 265, internal temperature about 197
-Used 2 apple wood chunks, each the size of a computer mouse.
-Water pan half full.
-only kosher salt & cracked black pepper
Edited by khnry - 11/21/14 at 8:52pm