jmp138
Well-Known Member
I got a new smoker for christmas and after smoking three chickens for christmas yesterday, which were absolutely awesome, I am going to do some country style ribs today.
Basically just big meaty sections of meat from the rib cut that aren't on a rack. I was just wondering if anyone had any tips on smoking these.
My plan is just to smoke them at around 225 for about 3-4 hours, then put them over direct charcoal heat to crisp them up.
Just looking for any extra advice from you grill masters. Thank you very much!
Basically just big meaty sections of meat from the rib cut that aren't on a rack. I was just wondering if anyone had any tips on smoking these.
My plan is just to smoke them at around 225 for about 3-4 hours, then put them over direct charcoal heat to crisp them up.
Just looking for any extra advice from you grill masters. Thank you very much!