Smoking a rib roast may not be the wisest thing to do...or...perhaps the best...I've seen injectable flavours, rubs, flavours of chips etc. i have one request if one may surmise me of the answer...I'm looking for a smoky flavour at a 165 degree doneness with a hint of flavour throughout.
I have a Two Door Masterbuilt smoker built
by Bass Pro....what should i use for rub....should i inject it,....what flavour chips to use....what flavour liquid to use....any advise welcome
Thanks
Smokedsteves
I have a Two Door Masterbuilt smoker built
by Bass Pro....what should i use for rub....should i inject it,....what flavour chips to use....what flavour liquid to use....any advise welcome
Thanks
Smokedsteves