- Apr 30, 2009
- 50
- 10
For those that love ribs but not the smoke flavor...
What are some tips for reducing the smoke flavor.
Here's what my newbie brain tells me:
Don't use wood. Just charcoal.
Don't put meat on too soon. Let coals burn a bit longer.
Keep top vent open (WSM)
Foil for the first hour (this is a wild guess because the smoke permeates most when the meat is raw? True? False?) then unfoil?
Use a particular rub/mop ?
Thanks for your tips.
What are some tips for reducing the smoke flavor.
Here's what my newbie brain tells me:
Don't use wood. Just charcoal.
Don't put meat on too soon. Let coals burn a bit longer.
Keep top vent open (WSM)
Foil for the first hour (this is a wild guess because the smoke permeates most when the meat is raw? True? False?) then unfoil?
Use a particular rub/mop ?
Thanks for your tips.