Got some more of those meaty pork ribs and got some lamb flaps/ribs as well.
Going to try something different this time and smoke them @ 300 for 2 hours then about 45,45.
I'll keep ya posted
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Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread
Cut I get from a Croatian butcher,
There about 4 ribs long from the front of the rack and real meaty.
The lamb ribs are the lower rib section and belly, trimmings off the end of the racksImageUploadedByTapatalk1342764830.989815.jpg
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Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread
Ok for me this methods the best I've tried, the higher temp seems to render the fat faster and when foiled it it finished pulling back off the bone.
Half cut like butter the rest were still better than th longer colder version.
Ok for me this methods the best I've tried, the higher temp seems to render the fat faster and when foiled it it finished pulling back off the bone.
Half cut like butter the rest were still better than th longer colder version.
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brink vertical charcoal(the carp)
brink 2 door vertical(the tudor)
18" old smokey charcoal grill/smoker
stainless fridge smoker in progress(Gigantor)
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Smoking some more ribs
Spares or BB's? 
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