I_Love_BBQ
Newbie
- May 21, 2019
- 2
- 0
I just saw this forum and I had the same issue and this is what I discovered. I have a Lang 36 and while I was leaning fire management, I found that if I ran the smoker above 250 for even just an hour or had hot spikes and was not paying close enough attention, I would get the tough, dry "skin" on the top of the meat side of the ribs.
This happened numerous times until I kept the smoker under 250. I now work hard on keeping the smoker between 230 and 245. I have not had the tough, dry "skin" issue since.
Some friends took me to a local BBQ joint a couple of months ago and their ribs had the same issue. My friends were ranting and raving over the ribs until I pointed out the tough skin. They supposedly have a new favorite BBQ joint.
Hope that helps.
This happened numerous times until I kept the smoker under 250. I now work hard on keeping the smoker between 230 and 245. I have not had the tough, dry "skin" issue since.
Some friends took me to a local BBQ joint a couple of months ago and their ribs had the same issue. My friends were ranting and raving over the ribs until I pointed out the tough skin. They supposedly have a new favorite BBQ joint.
Hope that helps.