- Sep 2, 2014
- 5
- 10
Hey Everybody! My name is Scott and I live in Brighton, Colorado. I have been attempting to smoke on a Brinkman side firebox smoker my wife bought me for Father's Day about 12 years ago. This year for Father's Day my beautiful wife bought me a Horizon 20" Classic Smoker! I have had some success in the past on the Brinkman with pork butt, and chicken stuffed jalapenos, but have never tried ribs until yesterday. I followed the 3-2-1 method for the ribs and they came out very tender, as the bones were falling off the ribs as I took them out of the smoker. However, the outside of the ribs seemed to be almost black, chewy and little bitter tasting. Any ideas what could be causing this? I kept the temp right at 225 for the whole time.
I really love smoking and the taste of smoked meat and want to become a better cook. I have visited this forum in the past have been able to find answers to my questions, but since I just got this new smoker, I want to take it to the next level and make great food that I can be proud of. Any ideas or help would be greatly appreciated.
I saw a t-shirt the other day that sums it all up pretty well; "I like my butt rubbed, and my pork pulled!"
I look forward to hearing from y'all.
Scott
I really love smoking and the taste of smoked meat and want to become a better cook. I have visited this forum in the past have been able to find answers to my questions, but since I just got this new smoker, I want to take it to the next level and make great food that I can be proud of. Any ideas or help would be greatly appreciated.
I saw a t-shirt the other day that sums it all up pretty well; "I like my butt rubbed, and my pork pulled!"
I look forward to hearing from y'all.
Scott