New to smoking and have had good to great results with some meats, Ribs not so good.
Did a rack of baby backs at about 210 for four hours, 3 open last hour in foil.
Ribs were very tender, but all I tasted was Hickory, no rub!
So some basic questions in general I have are;
1) What temp shoud the meat be at when put on the smoker.
2) Any pre rub like oil etc?
3) How much rub should be used, I used rub from a great Texas pit so that should not be my problem.
4) Meat up / down or both ?
5) Basting or rub and leave alone ?
6) Grill after somking to finish ?
Please help.
Did a rack of baby backs at about 210 for four hours, 3 open last hour in foil.
Ribs were very tender, but all I tasted was Hickory, no rub!
So some basic questions in general I have are;
1) What temp shoud the meat be at when put on the smoker.
2) Any pre rub like oil etc?
3) How much rub should be used, I used rub from a great Texas pit so that should not be my problem.
4) Meat up / down or both ?
5) Basting or rub and leave alone ?
6) Grill after somking to finish ?
Please help.