Hi there! Have just bought a 30" Masterbuilt Electric Smoker and thought this was going to be fairly simple - NOT. Last weekend, ribs, hickory wood. Found conflicting info on adding chips so I added wet chips about every 30 minutes for roughy 5 hours. Very bitter, funny tasting, TOUGH ribs.
So I would appreciate guidance and advice from you experts please...don't want to ruin more meat.
Thanks for having me - I need help!! :)
So I would appreciate guidance and advice from you experts please...don't want to ruin more meat.
Thanks for having me - I need help!! :)
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