smoked at 275 for around 7-8ish hours, imo a bit dry so next time im gonna make them im gonna wrap them in butcher paper and go for a lower temp like 250 or 225 even. Has anyone ever used the “super smoke” feature on beef ribs? was curious on trying it out.
by ohgodohfuckwhatdoido
2 Comments
They look really good
They look great.
I’ve done them a few times for about 5 1/2 hours at 225ish and took them off when they hit about 210. Never wrapped them at all and they were the bomb.
Never heard of “super smoke” what is that?