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Guest
Guest
This weekend, I tried smoking baby back ribs using the Minion method. While I've had great success using the MM for brisket and pork butts, the ribs came out too smoky. I used a modest amount of apple and cherry for the smoke wood (applied just before the meat went on), so I was surprised.
I'm curious: have others using MM for ribs seen this problem? Do you reduce the amount of smoke wood, or pre-light the wood along with your starter coals in a chimney? Other suggestions?
I plan to try again this weekend, with modifications suggested here. I really like the time savings of the MM versus the standard method.
-Richard
I'm curious: have others using MM for ribs seen this problem? Do you reduce the amount of smoke wood, or pre-light the wood along with your starter coals in a chimney? Other suggestions?
I plan to try again this weekend, with modifications suggested here. I really like the time savings of the MM versus the standard method.
-Richard