jenne belle,
Don't let me talk you out of trying it.
Sorry about my terms. I meant smoking on a grill as a quick smoke.
My ribs usually go in the smoker after the peak in heat towards the end. I don't think the protiens can take hours of smoking. I usually just let them visit for an hour or so. Foil them, low bake for a while for tenderness. Flash them by lowering the grates on my grill. I just flash them to where there is a speckle effect. I also smoke them upright with one of those stands. This is just me now, but I prefer the ribs with a smokey flavor to accent the pork flavor. Once the smoke flavor takes over the meat flavor I just don't get it. I like the redness to be less then half way to the bone. Does any of this make sence? |