Archive for December 15th, 2009
Oversmoked ribs
Bill,
I have a question in regards to smoking meat. My question is this, what is the proper amount of smoke that should be applied to the meat when smoking? I have an offset smoker made by char broil and I recently smoked two racks of ribs. Should the smoke that is exiting the smoke stack be thick or thin? I used hickory wood chunks to smoke my ribs. I notice that when I bit into the ribs there was an after taste to the ribs. I want to get this right because I have family members that want me to smoke some ribs and pork shoulder for Christmas dinner. I’m sending out an SOS for smoking meat help.
