It appears you're confusing BBQ with grilling. But, that's ok, I'll go with it. You're food looks amazingly good!
Some good O'l smokin done over the past few months.
Mmmmmmmmmmm anyone have plans for a DIY smoker setup? Have welder... kinda know how to use it even!
Mmmmmmmmmmm anyone have plans for a DIY smoker setup? Have welder... kinda know how to use it even!
Quick question:
If once the internal temp of meat reaches 140 degrees the meat stops absorbing smoke, then why not just smoke the ribs for an hour or so, then just wrap them up in foil and toss them in the oven?
I've never tried it, but I'm curious if anyone else has and if they taste the same.
I'm asking, because I'm currently smoking ribs for later tonight, but it would be great if I didn't have to go out several times to keep adding wood chunks if they aren't even necessary.
I'll be completely honest with when I say I have no idea. I know a lot about the science of BBQ, but I can't honestly answer the question. sorry.
well I'll tell you what I tell my wife."her looking good isn't quick and neither is BBQ"