Hi everyone,
I just received my first smoker, the new RecTec Bull, and I'm going to use it for the first time tomorrow. The meat...baby back ribs. I have a few questions...
Everything I've read says 225 degrees and 3-4 hours. Does this line up with your experiences?
If I crank the grill up at the end would that be enough to caramelize the sauce when I put it on? Or do I need to enlist another grill?
Any other pointers would be great
I imagine this info is already on here somewhere, but I'm not sure how to find it lol
Thanks!
dave
I just received my first smoker, the new RecTec Bull, and I'm going to use it for the first time tomorrow. The meat...baby back ribs. I have a few questions...
Everything I've read says 225 degrees and 3-4 hours. Does this line up with your experiences?
If I crank the grill up at the end would that be enough to caramelize the sauce when I put it on? Or do I need to enlist another grill?
Any other pointers would be great
I imagine this info is already on here somewhere, but I'm not sure how to find it lol
Thanks!
dave
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