bam
is Blowin Smoke!
- Joined
- Oct 22, 2008
- Location
- Philly, PA
Crank up the temp 275 + add a couple chunks of pecan.
Ummm I think you forgot about the letting your rub/sauce caramelize a little bit part.Thanks for the feedback, all. I think a couple of chunks of hickory and a little vinegar will do the trick.
Ummm I think you forgot about the letting your rub/sauce caramelize a little bit part.
Ribs or any meat K.I.S.S. People over complicate things imo.I didn't forget. Just scared of the final product if I make all of those changes at once :becky: