My first time ever smoking on a pellet grill. Camp Chef Pro 24. Costco St. Louis ribs, dry rub, six hours, 225°, spritz every hour, internal temperature 203°.
Tastes legit.
by NickOulet
2 Comments
NickOulet
Forgot to mention no wrap.
Old_Possible8977
How does vacuum sealing cooked stuff work for you? I just got one and was wondering what’s the best way to do it. (Sauce and or juice/grease/tallow) or just plain.
Also what’s your preferred way to reheat?
And how long do they usually last in the fridge like that?
2 Comments
Forgot to mention no wrap.
How does vacuum sealing cooked stuff work for you? I just got one and was wondering what’s the best way to do it. (Sauce and or juice/grease/tallow) or just plain.
Also what’s your preferred way to reheat?
And how long do they usually last in the fridge like that?