To Smokey

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

willyp

Newbie
Original poster
May 5, 2015
9
10
I have been doing back ribs in my Masterbuilt Smoker, but my wife feels they taste too smokey, and I agree to a point, doing the 321 method usually, Any suggestions? Am I just smoking too much??

Thanks in advance.
 
What wood are you using ? green or seasoned ?

If you are starting out with charcoal maybe only add a couple of chunks    Take us through your whole process

Gary
 
Gary,

I am just using hickory or Applewood chips, don't believe they are seasoned, three hours at approx 225 degrees and pretty much keep the smoke going, two hours in foil with no smoke, the last hour with smoke again out of foil.

Thanks
 
That's a long smoke for baby backs. Have you noticed them being dry or overdone? Try smoke on them for just two hours. Then you can foil or not. I personally don't use foil. When you get a bend on your ribs and then finish, sauce or glaze them the way that you like, but no more smoke.

This is basically the way that I do my baby backs and they're never over smoked or overdone.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky