- Jun 7, 2017
- 7
- 11
1st
Did I post past the Pork Stickies?
2nd
This is my 1st post After the Roll Call
Not new to Smoking, just new here
3rd
To the Meat of the Matter
I've been reading here about upping the heat near the end for Prime Rib and Chicken. For the Bark and Crispy Skin.
Any advantage to upping the temp near the end for St Louis Ribs?
80% to 90% of what I smoke is Pork Ribs
Thanks
Did I post past the Pork Stickies?
2nd
This is my 1st post After the Roll Call
Not new to Smoking, just new here
3rd
To the Meat of the Matter
I've been reading here about upping the heat near the end for Prime Rib and Chicken. For the Bark and Crispy Skin.
Any advantage to upping the temp near the end for St Louis Ribs?
80% to 90% of what I smoke is Pork Ribs
Thanks