ByrdDogg
MemberGot rid of the matchlight.
I've really enjoyed this site, and being inexperienced it's been very informative and helpful. A lot of learning and a lot to be learned.
So I understand the 3-2-1 rule of thumb for a full slab of ribs. My "Q" for yall today is at what temperature does this apply to?
Do most successful cooks use the same temperatures to smoke different cuts of meat?
So I understand the 3-2-1 rule of thumb for a full slab of ribs. My "Q" for yall today is at what temperature does this apply to?
Do most successful cooks use the same temperatures to smoke different cuts of meat?