Recent content by Hairydog53
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Smoked Baby Back Ribs (tough outer layer)
Thanks BB-que. Too much apple juice may have contributed to the tough out layer. I appreciate the advice. I'm still learning to use this smoker.- Hairydog53
- Post #5
- Forum: Pork
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Smoked Baby Back Ribs (tough outer layer)
Thanks for the advice TNJAKE. I think you may be right about them being over cooked- Hairydog53
- Post #4
- Forum: Pork
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H
Smoked Baby Back Ribs (tough outer layer)
Camp Chef S/G Pellet Smoker - smoked some baby back ribs at 220F using the 3-2-1 method (used apple juice) - the ribs were good , but the outer layer was tough. Is there something I can do to keep the outside of the ribs from being tough? It's like they dried out. I sprayed with apple juice...- Hairydog53
- Thread
- Replies: 4
- Forum: Pork
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My 1st pellet Grill/Smoker
Hello everyone. I've been smoking brisket, ribs, chicken, pork butts, and pork shoulders for a few years in an old vertical charcoal smoker, but decide to try a pellet smoker. I'm hoping to be able to better control the temperature. After doing some research, I decided on a Camp Chef PG24SG...- Hairydog53
- Thread
- Replies: 6
- Forum: Roll Call
