Originally Posted by MGD TARD
With my new Masterbuilt 30" smoked up a batch of country style ribs. Apparently kept 'em in WAY to long. Followed the time and recipe to a tee. Absolute shoe leather.
I have decided I need a remote thermometer and will order one next payday. Although I failed I won't be discouraged.
Yesterday I smoked a half dozen bacon wrapped chicken cordon bleu. Those turned out awesome. Still trying to find a real good rub.
When I get the remote, I want to do a pork loin roast. Any pointers guys?
When I do country-style ribs, I prefer HnF, and take them out as soon as they reach temp.
Pork loin roast, likewise. Inject, and do HnF, taking out between 140 and 145.