maybe you should smoke at 225 f --to get smoke on meat-for 3 hrs
THEN foil and put in oven at 275/300 till done...
you might want to brush with apple juice --before you foil
Baldwin Smoky;894]NOT GOOD!
Used a recipe I got from the Bison ranch for cooking ribs...
Brined them overnight in a weak salt, worchester, red wine, spices mixture, put them on roasting rack in 325 oven for 30 minutes, then 305 for another 30 minutes, pulled them out double wrapped in foil for 3 hours then put in my smoker at 250 for an hour. ....Great taste with the homemade rub I had on them but the only thing you could chew was the BONE, guess I had better stick with pork, foul and cow.[/quote]