It’s about friends. It’s about good times. It’s about BBQ.
Let The Rub Bring Us Together!
To get the best results, remember different types of hardwood will affect the flavors of your food based off of the aromas they create.
Make sure you are using food-safe hardwood or pellets.
Some hardwoods you could choose from are maple, oak, hickory & mesquite.
Smoking times vary due to, well … everything. The recipe, wood, smoker, exterior temps, amount of meat ect. are going to change each time, so never depend on a clock to verify your meat is done. It is dangerous to serve any food without an internal temp check!
Some smokers include an internal temperature probe, but if not its a good idea to invest in a quality probe to ensure your serving safe food.
Remember to always check your meat in the thickest part of the cut.
If you don’t wanna see your guests gnawing away at those perfectly seasoned ribs you worked so hard on, don’t forget to remove the thin membrane.
When smoked the membrane becomes rubbery, even if your ribs are tender.
While some people claim it adds to the texture, or they don’t notice the difference, most people find it chewy and removing it is mandatory if you ever plan on winning any competitions.
Removal is pretty easy, just make a slit at the end of the rib rack, and gently pull the membrane off.