Just got my first smoker

[*Nate (formerly eliminate08)*]

(08-06-2021, 10:35 AM)Sled21 Wrote: I don't believe anyone really likes them that way. But, they hear it on tv on shows like Pitmasters, and a lot of them go to competition judging classes, then think they are experts, and that's how they should be . Ribs in competition are cooked to a "clean bite" simply to see if a cook can hit a mark without going past it. Same with brisket. I like my brisket a little more done than would score well in competition. But if you are cooking to eat instead of compete, ditch all that candy crap they put on competition ribs, and cook them to fall off the bones, and your you and your guests will be happy. 

Dumb bastids being influenced by TV shows lol

The mouth don't lie.

(08-07-2021, 11:20 AM)jfkbengals Wrote: Agreed.

All ribs, beef or pork, should be fall off the bone.

With the exception of ground beef, all other beef should be medium rare.

Beef that has been ground immediately prior to cooking can be medium rare, but other wise must be a minimum of medium well to properly kill any bacteria that has started to grow on the myriad of surfaces.

Spot on brother, this is the way you cook meat.