Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Dry Pork Ribs Help
The unit is a MES 30in from bass pro shop. The set temp was 225 and maintains though out the process, however the only reading I had was from the included control unit. It could have been running hotter not sure. The ribs were trimmed and the membrane was removed. I placed both half racks of... -
Dry Pork Ribs Help
Hi All, I attempted my first rib smoke this weekend. I used the 3-2-1 method following all of the steps including adding apple juice in step two. The meatier half of the ribs tasted great however the other half of the rack (thinner half) was very dry. Any suggesting on what I could do to... -
Today is First Smoke day!
Nice Job, Today was also my first smoke. I went for two 4 1/2 birds one with lemon/pepper and the other cajun. Thanks to all of the great info on this site I had no problems. Brine them for 6 hours used apple wood and smoked them for 3 hours at 250. They taste great and were so juicy. Next weeks...
