MES Question

[mike cannata]

Hay

 I have 2 smokers and a grill.But get this one of my smokers is a masterbuilt electric, they just came out with a cold smoke accessory (So ofcourse I had to get it)

 anyway I used with cheese and sausage last week.

 Im wondering if I should try to cold smoke these spare ribs than ofcourse cook(3hrs smoke 2hrs wrapped and the last hr.on the rack out of foil?

What do you guys think?? Would this bring anything to the table?

 

[daveomak]

Mike, morning......  cold smoking meat requires cure... the meat will be in the "danger zone" (40-140 deg F for 4 hours) for such a long period of time, bacteria and pathogens can multiply to a level that you or your loved ones can get sick or worse.... Curing the meat can take several days to even weeks before it is safe to cold smoke....

Dave