Today's Smoke (Meat Edition)
- Thread starter Mossome
- Start date
Now I won't lie I wasn't to excited to consume it but kept an open mind. Doug had to help a little but it was delicious. Now I took the recipe and tweeted it a little cause that's what I do, but very good
Looks like it's done a couple hours early. These got up to 160+ so I just pulled them to rest until dinnertime tonight. Only had a little over 3 hours on them @ 225 degrees.
Looking good Ron! Those country style ribs can be a challenge to smoke. Have you checked to make sure they aren't to tough/dry at 160°? I usually wrap them in a foil pan with apple juice for a couple of hrs to finish.Looks like it's done a couple hours early. These got up to 160+ so I just pulled them to rest until dinnertime tonight. Only had a little over 3 hours on them @ 225 degrees.
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No, I did not. I was getting ready to put them in foil when they hit 160 and I didn't want them to get over done. We'll call this one a leaning experience I guess lol. Wish me luck! They're in the fridge now after sitting out for an hour. We'll heat 'em back up later tonight. Maybe I'll wrap them in foil with some apple cider vinegar to heat back up (we don't have any apple juice now).
I wouldn't use apple ciger vinegar. It might make them bitter. If you don't have juice I would use some beer when you heat them up in foil.
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Ahhh ok. Thanks for the advice. Beer we definitely have - I'll give that a shot.
Well I'm happy to report they turned out pretty nice! Not dry and all and the hickory smoke definitely came through!
Some quick brats on charcoal with some hickory chips
The Munt
Observe everything. Listen intently.
Love me some brats! And so do my brats lol looks good mate.Some quick brats on charcoal with some hickory chips
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