I smoked my first pork loin ribs tonight. I had a hard time keeping my smoker as cool as I would have liked, so the average temp was in the 220-245 or so range. Still they were so tender, that the bone just came right out with the slightest tug. I smoked them over mistque in the 3-2-1 form. Came out nice, I am very happy, as was the family. Sorry no pics, everyone that I took came out pretty fuzzy.. Tripod next time..
Tomarow a whole chix, in the brine right now.. I made a brine of kosher salt, sugar, water , and lemon juice, with the lemon zest tosed in, and two bay leaves.
We'll see how it comes out tomarow...
Tomarow a whole chix, in the brine right now.. I made a brine of kosher salt, sugar, water , and lemon juice, with the lemon zest tosed in, and two bay leaves.
We'll see how it comes out tomarow...