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Chances are there from a butt. Doesn't look like a rib bone, just a hunk of bone here and there. I like to smoke them for an hour, hour and a half then put them in a foil pan with a braising liquid of choice (i like to melt down peach preserves and cut it with apple juice and a little of my...
Hey tropics, i tried that too with no luck. Only other thing i can think of is my phone went through a big update about a week ago and some things have changed. Prob the issue but not positive. I'll figure it out. Thanks
Got a great deal on baby backs last week, 20 racks for $75! Now i have what i like to call practice ribs:)so I'm just doin a rib smoke today and playing around with it. Using peach wood for the first time. I'll keep y'all up to speed and let ya know how they turn out.
Y'all are spot on! To much smoke is easy to do and creates bitter tasting food. Good chicken skin is also hard to obtain anyways, at least for me. It's always my struggle when doing chicken. Like they said, keep vents open and make sure you do your best to keep the smoke thin. Good luck on your...
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