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Discussion in 'Pork' started by smokinfrog, Apr 7, 2012.
Ribs ready for the smoker already seasoned.
Ready Chek Thermometer set at 225.
The start looks good...you still with us, or just too busy enjoying those delicious ribs? LOL!!! Can't blame ya, been there way too many times.
I'll wait for the end results and your thoughts on the smoke...hope to see a cross-cut with a nice juicy rib and smoke ring, but if you don't get a pic of it, I'll understand.
Oh crap, I just checked your profile and threads...that was you that can't post pics now...aaaaah, newbie limbo...it happens. Electric smokers won't give much smoke ring to your meats, which look really cool, but it's the smoke flavors and aromas of the finished product that really counts...
Hope to hear/see from ya soon!