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Smoked ribs at 150 degress
I have a Green Mountain Grill, the Daniel Boone.- cubano15
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Smoked ribs at 150 degress
Do you guys always use a water bowl?- cubano15
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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Smoked ribs at 150 degress
4DE90D18-2450-48D1-A548-3520FFFF23BD by cubano15 posted Jan 8, 2018 at 9:12 AM- cubano15
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Smoked ribs at 150 degress
Here is the start.DE7946D6-F6D1-4EF2-8F15-DFFE1C15E16F by cubano15 posted Jan 8, 2018 at 9:12 AM- cubano15
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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DE7946D6-F6D1-4EF2-8F15-DFFE1C15E16F
- cubano15
- Media item
- Comments: 0
- Category: Miscellaneous
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4DE90D18-2450-48D1-A548-3520FFFF23BD
- cubano15
- Media item
- Comments: 0
- Category: Miscellaneous
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Smoked ribs at 150 degress
Thanks for all the advice. I am thinking starting at the 150, then raising it to 200 after 2 hours. Then I will get out of the danger zone plus get lots of smoke into the ribs.- cubano15
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Smoked ribs at 150 degress
I would let them smoke for 4-5 hours at 150, then raise smoker to 225, wrap in foil, let them cook for about 40 mins. Once done, unwrap them and back on Smoker for about 30 mins and add sauce. Raising the temp to 250.- cubano15
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Smoked ribs at 150 degress
Good morning everybody, So I know the traditional method of smoking ribs at 225, with the 3-2-1 method. I have actually found that the wrapping of 2 hours is a bit much. For me, it tends to over tenderize the ribs. So I have gone away from that and now just wrap for about 30-45 minutes. But...- cubano15
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- Replies: 19
- Forum: Blowing Smoke Around the Smoker.
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Northern Cali Rookie Smoker
Hey everybody, just wanted to stop by and introduce myself. I have been following this forum for probably the last year or so, and decided to finally join. Been smoking for about the last 3 years. I use a pellet smoker, Green Mountain Grill, Daniel Boone. I have smoked everything from chicken...
