PandaMechanic
Found some matches.
I'm pretty new to smoking and bbq so I've got a pretty basic question. What are your tricks for lean or lower grade cuts? I cooked some baby back ribs that were pretty lean and ended up pretty dry before hitting the proper temperature, I go for probe tender around 190-200 degrees. I've done the same cook with st louis style ribs and they turned out great I'm guessing because of the high fat content. What are some of your tips for leaner cuts where they don't have a lot of fat naturally? Thanks!