I did some searching and only found threads about bacon. I have been thinking about doing some bacon and it is clear that the meat needs to be dry to not get a foul creosote taste.
I don't see anything mentioned about wet/damp meat when smoking other meats like ribs or pork butts. What makes it different? I dry my meat with a paper towel, but after the rub being on it will get damp again.
I don't see anything mentioned about wet/damp meat when smoking other meats like ribs or pork butts. What makes it different? I dry my meat with a paper towel, but after the rub being on it will get damp again.