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When my ribs are done smoking, what is the best way to cut them into individual bones to turn in for competitions? Many times mine are curved and I think that may lower my 'Appearence' scores. I would like straight looking uniform ribs.
How do you keep the blue smoke flowing? My smoke starts out blue but will quickly change to white smoke. I have soaked my wood chunks as little as one hour to as much as all night. I keep the temp around 225 F. I have an offset horizontal smoker.
I used my offset smoker to do some baby backs. They were a little tough. I smoked them for three hours between 225 and 250 F. I sprayed them at each hour with apple cider vinegar. I took them off and wrapped them in foil. I was disappointed that they were not tender. Did I smoke them too long...
Hello everyone. I live in Alabama, Roll Tide!! I have been smoking ribs/chicken for about two years. I have an offset firebox smoker. I am entering a competition in Aug, so any tips/advice are appreciated.