cmwr
is Blowin Smoke!
My ribs in my masterbuilt electric smoker always turned out yummy and the meat flaked off the bone. I made my first set of ribs today in my UDS. I maintained 200-245 degrees for 6 hours today. They were yummy but they were not as tender. The meat didn't fall off the bone as usual. In the electric smoker I always had a small waterpan. In my UDS it was just a dry smoke but the moisture dripping off the lid was immense so I doubt that contributed to anything.
Only thing I wonder is we bought these ribs at the local grocer and in the past we always bought ribs from wal mart. Different brands. This batch I made today were a lot fattier than I normally get. They were pretty fatty pork ribs.
Could it be the poor fatty cuts of meat or is there something I need to do different in a UDS compared to my old electric? Hams and birds have been great in this UDS. I have never pre boiled ribs for the record.
Only thing I wonder is we bought these ribs at the local grocer and in the past we always bought ribs from wal mart. Different brands. This batch I made today were a lot fattier than I normally get. They were pretty fatty pork ribs.
Could it be the poor fatty cuts of meat or is there something I need to do different in a UDS compared to my old electric? Hams and birds have been great in this UDS. I have never pre boiled ribs for the record.