I have a MES 30". I'm cooking ribs right now, but thought about throwing in some Italian sausage for the last three hours. Will the sausage effect the flavor of the ribs? I don't want to mess up the primary goal...the ribs. Any thoughts would be appreciated.
ribs and sausage?
- Thread starter piggeater
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 55
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 39
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
-
Featured A couple thick strips please!
