-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Recent content by Tennesteve
-
T
Tips for smoking wings?
They sure look good. How long did you leave them under the broiler?- Tennesteve
- Post #16
- Forum: Poultry
-
T
Dry Baby Backs-Why?
Thanks, Pineywoods! If I may, I have one more question. I have noticed that on baby backs, one end of the rack is normally thicker and meatier than the other. Does this make a difference to most of you? If so, do you whack off a portion of the meatier end to balance things out, or just go...- Tennesteve
- Post #7
- Forum: Pork
-
T
Dry Baby Backs-Why?
Wow! That surprises me, but thank you for taking the time to answer. I guess the biggest reason I am surprised is because the meaty portion of the rack was so white. I will plan for longer cook times from here on out. And probably reduce my heat to 225-230ish. I did have them out on the...- Tennesteve
- Post #5
- Forum: Pork
-
T
Dry Baby Backs-Why?
Hello everyone! This is my first post. I have a Weber Smoky Mountain smoker, and today I put two racks of baby back ribs on. I had a separate probe showing in the 240-245 range pretty much the entire 4 1/2 hour smoke time. I sprayed with apple juice every 45 minutes or so. I did not wrap...- Tennesteve
- Thread
- Replies: 7
- Forum: Pork
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
