Last weekend I made my first attempt at smoking ribs in my Bradley smoker. I smoked them at 225° and I watched as the internal meat temperature rose to 175°. However, this only took about three hours. From what I have read, for the most tender ribs, the smoking process should be much longer. Therefore, my question- How do I best extend the smoking time? Do I lower the temperature next time or do I just keep smoking them longer and let the meat temperature rise further?
post #1 of 11
11/14/09 at 3:48pm