Tell me how to cook ribs so that they won't be like shoe leather. I haven't ever hooked onto anything that works with consistency. I know the meat has something to do with it, but I suspect that the majority of the fault lies with the cook.
grannysoo":ak7l0fbm said:I'm cooking on the low side of 225 when cooking. It takes a couple of hours for the smoker to even warm up good...
TexasBred":295s4mkt said:I build a good hot fire and get it up to around 400 and keep it at least that hot til the wood starts burning down good then open it up to allowit to cool down some and cut back the flow of air and try to maintain betwen 200-225.
Lammie":206b5tnn said:Okay, so keep going... What about sauce? Anyone willing to part with a secret recipe?
backhoeboogie":2ybzvtw2 said:1/2 tsp seasoned pepper
grannysoo":3dlkhql4 said:backhoeboogie":3dlkhql4 said:1/2 tsp seasoned pepper
Seasoned pepper?
I have seasoned salt, but what is seasoned pepper?
Sounds like something that I need to add to my kitchen! :clap:
Lammie":3g5oqxvs said:Okay, so keep going... What about sauce? Anyone willing to part with a secret recipe?