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Hello from Salt Lake City
I smoked the ribs at 180 for 5 hours and then turned the temperature up to 225 for 3 1/2 hours. The last hour i was basting the ribs with BBQ sauce every 15 minutes. Could that be the culprit? I did adjust the stack to be open wide enough to stick my two fingers in. But I do have small hands. -
Hello from Salt Lake City
I Just bought a GMG pellet stove and I am new to smoking. Today I smoked some babyback ribs and during the last hour of cooking at 225 I noticed the meat was starting to get covered with soot. Any suggestions on what would cause this?
