So I did beef back ribs on Saturday. Since my previous smokes have taken longer than I expected, I started these at 9am at 250 degrees. Went out for a bit, came home at noon, probed them and they were at 172. So I wrapped them, put them back on the smoker for two hours or so and they were done. Let them rest for a few hours and they were very good. Good smoke for a pellet smoker, tasted great.
Sunday was chicken day. Rubbed under the skin and on top with homemade Hey Grill Hey's sweet rub. Smoked at 225 for about 4 - 5 hours. Another successful smoke.
Sunday was chicken day. Rubbed under the skin and on top with homemade Hey Grill Hey's sweet rub. Smoked at 225 for about 4 - 5 hours. Another successful smoke.
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