My buddy in Kansas City pointed out I was cooking my ribs way too hot

I was running my smoker at 275 for years, thinking it was fine because the ribs were done faster. He came over last week, saw my temp gauge, and just said 'man, you're boiling the meat, not smoking it.' I dropped it down to 225 for my next rack and the difference in how tender and smoky they were was crazy. Anyone else have a temp mistake they stuck with for way too long?

2 comments

2 Comments

jessefoster5d ago

Saw a BBQ guy online call that the "hot and fast regret". Makes sense now.

beth_butler755d ago

Boiling the meat" was my exact chicken mistake.