07-02-2015, 11:30 AM
(06-30-2015, 10:12 PM)Millhouse Wrote: Im going to cheat this time due to limited space. After smoking the ribs for a couple of hours, I was going to foil them with just brown sugar, honey, & squeezeable butter (like I see the BBQ pitmasters do lol), and then finish them in my oven at 275. I did this before, and they were almost fall off the bone with just the right amount of smoke. I think its a great method for beginners like myself that doesnt have a good smoker that keeps even temps.
The "experts" may scoff, but I guarantee your grub will taste great.
To me it is really, really hard to make bad smoked pork. As long as you don't cook it dry or make it too freaking hot I'll love it. I like it spicy, but if you want it insane hot use your own extra hot sauce on the side.
Some may be better than other, but to me it is almost all pretty damn good.
