Quote:
Originally Posted by Delano
Do they pick up much smoke that way? I’ve always been under the impression smoke flavor is picked up at the beginning of the process when temps are low.
What do you wrap with? I use butchers paper and lard softened in the smoker.
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IMO when they are wrapped the smoking is done. At that point you're just rendering the fat. I smoke ribs at 250 for 4 hours and then wrap them in foil to let the smoked fat tenderize the meat.