- Apr 26, 2017
- 4
- 10
I have been smoking meats for a few years now since my kids got me a smoker for fathers day. I'm very much a begninner, but have the hang of it.
I have been using the general 3-2-1 (225 degrees) method and have good success with beef and pork ribs.
However, every time I watch the food channels that visit BBQ restaurants, they are smoking their meats for 10-14 hours.
Is it possible that I should be smoking meats longer to get a better breakdown of the meat, especially Beef Ribs ?
Thanks all
Rich...
I have been using the general 3-2-1 (225 degrees) method and have good success with beef and pork ribs.
However, every time I watch the food channels that visit BBQ restaurants, they are smoking their meats for 10-14 hours.
Is it possible that I should be smoking meats longer to get a better breakdown of the meat, especially Beef Ribs ?
Thanks all
Rich...