looking to see if anybody has smoked pork riblets? looking to know rough time and temp to do these at.
Flash what he is talking about is the feather bones off of the ribs, not pressed pork patties...You could always just go and get a McRibReally, this is nothing more than Pork Butt meat. Take it to 165 to 170, sauce it up and go.
Flash what he is talking about is the feather bones off of the ribs, not pressed pork patties...You could always just go and get a McRibReally, this is nothing more than Pork Butt meat. Take it to 165 to 170, sauce it up and go.
http://www.chicagomeat.com/pdfs/CMA Feather Bones SM.pdf