My 2nd ever smoke on a pellet grill. I think it came out decent. I dry brined overnight then did a mustand binder with smoky salt, paper, garlic powder, onion powder, and paprika. 225 degrees until 180 internal then did 260 until 205-210. ACV with water spritz every hour or so. Took about 6 hours total and gave it 1 hour rest with some ghee on top. Came out decent for my first time doing beef backs but what could I improve on?
by bluecheeez13
2 Comments
We’re they as good as they look??
They look good. Were they a little dry? I have the same smoker, and my ribs have been pretty dry. Ill get it eventually.
If you’re having issues with consistent temps across the grates, you can put a small water pan in the back left corner. Fill it with hot/boiling water before you put it in there if you use one.