Here's the drill: gotta leave at 9 am, back at 1:30, phone call 2:00-3:00, dinner at 5.
I love the 'idea' of low and slow, but I had a middling experience with spare ribs.
This time I've got some thickish baby back rips that look perfect.
But I'm a beginner, and I need some suggestions - someone to act as my spotter so I don't break my neck!
I'm thinking put a rub on them the night before, in the morning start smoking at 150˚ or so and leave, put a thin sauce and wrap in foil when I get back, and cook at 225˚ or so, looking for safe internal meat temperature.
I can't watch it for at least four hours, so I'm concerned about overdoing.
I have an MES 30 and cold smoker, so I can keep the smoke going pretty much the whole time. I've got a good amount of mesquite chips.
Suggestions greatly appreciated!
Thank you fellow smokers!
I love the 'idea' of low and slow, but I had a middling experience with spare ribs.
This time I've got some thickish baby back rips that look perfect.
But I'm a beginner, and I need some suggestions - someone to act as my spotter so I don't break my neck!
I'm thinking put a rub on them the night before, in the morning start smoking at 150˚ or so and leave, put a thin sauce and wrap in foil when I get back, and cook at 225˚ or so, looking for safe internal meat temperature.
I can't watch it for at least four hours, so I'm concerned about overdoing.
I have an MES 30 and cold smoker, so I can keep the smoke going pretty much the whole time. I've got a good amount of mesquite chips.
Suggestions greatly appreciated!
Thank you fellow smokers!