Hi all,
This was my first use of the MAK 2-star with ribs.
I used the same ribs as always from Costco. Same rub. The main difference was the smoker (using the MAK vs. my prior electric vertical unit).
The ribs may have been a bit overcooked - the meat pulled way back from the bones and once cut, the meat easily fell off the bones. I cooked them until 190F (two probes on two racks using the Thermo 2 channel unit), so it's believable. Not dry; fairly moist (could have been less done and more moist).
Also, I never before noticed these "white-ish" pieces of what appears to be cartilage or gristle. Would they have melted if cooked to a higher temperature, or was it just perhaps a different cut of meat from what I'm used to?
I spritzed once per hour, using a 2-2-1 method.
I don't know what else to say but the Big Boss says sell the damn thing and go back to the old smoker!
Any OTHER advice???
Thanks in advance...
This was my first use of the MAK 2-star with ribs.
I used the same ribs as always from Costco. Same rub. The main difference was the smoker (using the MAK vs. my prior electric vertical unit).
The ribs may have been a bit overcooked - the meat pulled way back from the bones and once cut, the meat easily fell off the bones. I cooked them until 190F (two probes on two racks using the Thermo 2 channel unit), so it's believable. Not dry; fairly moist (could have been less done and more moist).
Also, I never before noticed these "white-ish" pieces of what appears to be cartilage or gristle. Would they have melted if cooked to a higher temperature, or was it just perhaps a different cut of meat from what I'm used to?
I spritzed once per hour, using a 2-2-1 method.
I don't know what else to say but the Big Boss says sell the damn thing and go back to the old smoker!
Any OTHER advice???
Thanks in advance...
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