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Attempt 2 was better but still not successful. Turns out the probe thermometer I was using was off too. The ribs were nice and smokey with a great flavor and texture. However I smoked them 9 hours because of the bad probe...LOL
Attempt 3 will be this saturday. Ribs again. This time I am going...
Thanks. I just started the next stage and have been sitting at 210-240 since my last post.
Thankfully I have pleanty of IPA and cigars to last the day... = )
Ok so I am ready to start the ribs but the smoke seems too thick, what can I do to thin it out? I think I just need to wait but need some advice.
Thanks
Ok... I picked up some Pecan and new thermometer today. So I am ready.
I did not mean that the oven made them stonger, just too strong to begin with. I did not touch the bone with the meat thermometer. It just seemed off that they never came to temp, of course now I know why.
Starting around...
They looked great but were not pulling away from the bone. After I baked them to get them cooked more they were too strong. I understand the smoke thing and must have let mine get too smokey.
Tomorrow I am going to try again so wish me luck. I am headed to the BBQ store for a new thermometer...
http://www.charbroil.com/consumerweb...metSmoker.aspx
Above is the link for the smoker I have. It did work well in terms of the smoker flowing correctly and I had a nice thick smoke.
I will grab another thermometer and try again. I did throw some chicken on at a higher temp after I posted and...
Ok... So I love BBQ and decided since I now live in the south, I better get smokin!!! I bought a nice little Char Broil smoker with the firebox on the side.
I tried the 3-2-1 recipie. I used a mix of apple and mesquite to smoke 2 racks of babybacks. I used a rub from a BBQ place I love.
So I...