I have been sticking to the 3 hour timeframe for the smoking of the ribs, and do a slight variation on the 2-1. I am using a GMG Daniel Boone. One of the more popular pellet cooker recipes recommends 3 hour in the smoke mode. Their manual states that the smoke mode is "SMOKE 150-180°". Most other recipes show 225° for the 3 hour smoke mode. Please provide some opinions as to the best temp for smoke mode.
Should a constant temperature be maintained throughout the complete process or should temperatures be variated for the 2-1 phase? My main goal is ribs that are not dry and a slight pull off of the bone.
Also any input on the recommended smoke flavor would be appreciated.
Thanks
Should a constant temperature be maintained throughout the complete process or should temperatures be variated for the 2-1 phase? My main goal is ribs that are not dry and a slight pull off of the bone.
Also any input on the recommended smoke flavor would be appreciated.
Thanks
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