- Dec 27, 2007
- 26
- 10
Hello all at SMF.
I have done a few smokes now and been fairly successful, but I want to try some ribs. So I need some help.
I have read about the 3-2-1 rib method, and I think I can handle that.
However, I am worried about the meat being "too smokey". Twice now, I have done some chicken and some salmon and both times the meat was WAAAAAAAAY too smokey. It basically tasted like eating hickory chunks. I did a smoke with a full chicken and some salmon fillets and the chicken was perfect but the salmon far too smokey.
So since the ribs are smaller cuts of meat, like the salmon fillets, I am worried about them being too smokey.
So .. the question is how long do I apply the smoke on the ribs? Is an hour long enough or how long is too long that will make them too smokey? (also in general, how long is too long for thinner cuts of meat like salmon or chicken breasts?)
Thanks in advance SMF -
-Dewman
I have done a few smokes now and been fairly successful, but I want to try some ribs. So I need some help.
I have read about the 3-2-1 rib method, and I think I can handle that.
However, I am worried about the meat being "too smokey". Twice now, I have done some chicken and some salmon and both times the meat was WAAAAAAAAY too smokey. It basically tasted like eating hickory chunks. I did a smoke with a full chicken and some salmon fillets and the chicken was perfect but the salmon far too smokey.
So since the ribs are smaller cuts of meat, like the salmon fillets, I am worried about them being too smokey.
So .. the question is how long do I apply the smoke on the ribs? Is an hour long enough or how long is too long that will make them too smokey? (also in general, how long is too long for thinner cuts of meat like salmon or chicken breasts?)
Thanks in advance SMF -
-Dewman