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Rib problem- Tough exterior
When I had the issue, I thought I was burning the outside layer of the meat. When I cooked with a lower temperature, bingo, problem solved. I went Keto 5 years ago and have not used sugar in my rub since so in my case, it had nothing to do with the ingredients of my rub. Hope that helps.- I_Love_BBQ
- Post #43
- Forum: Pork
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I
Rib problem- Tough exterior
I just saw this forum and I had the same issue and this is what I discovered. I have a Lang 36 and while I was leaning fire management, I found that if I ran the smoker above 250 for even just an hour or had hot spikes and was not paying close enough attention, I would get the tough, dry "skin"...- I_Love_BBQ
- Post #41
- Forum: Pork
