Wheres me ttender?

[zstyle]

Hello to all, I am new to smoking meats and have done a whole chicken which was great, drumsticks just pulled right off. Also have smoked a rack of spare ribs and a pork shoulder.

Both which tasted really good but could have been more tender.

I use a dry rub whick i make and cooked shoulder for about 8 hrs and the ribs about 5>???

 

[johnnie walker]

zstyle,

 to SMF!  The first thing to remember when smoking meat is to cook to Internal Temp, not by time. For a shoulder you should figure on about 2 hrs. per pound. Sometimes they finish sooner sometimes not. But you always go by Internal Temps. A shoulder for pulling needs to be at 200-205* internal temp to pull right. As for the ribs try the 3-2-1 method. Do a search and you will find plenty of posts to keep you busy.

 

[scarbelly]

zstyle,

 to SMF!  The first thing to remember when smoking meat is to cook to Internal Temp, not by time. For a shoulder you should figure on about 2 hrs. per pound. Sometimes they finish sooner sometimes not. But you always go by Internal Temps. A shoulder for pulling needs to be at 200-205* internal temp to pull right. As for the ribs try the 3-2-1 method. Do a search and you will find plenty of posts to keep you busy.

X2

Here is a link with lots of 3-2-1 

http://www.smokingmeatforums.com/search.php?search=3-2-1