Smoking Meat -- Tips, Opinions, Recipes

notnalc68

That dude from Mississippi
3-2-1 Texas Crunch Ribs

I keep it simple...

1) salt ribs at least 12 hours in advance
2) Apply rub of choice right before the meat goes in the smoker
3) Drizzle honey on ribs and add 1 oz liquid (I use apple juice) before wrapping ribs
4) Apply BBQ sauce of choice 30 minutes before finished

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Those look great!


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Kalums

New member
Ok so I'm new to the whole smoking, dehydration stuff other than making some awesome (my family says) BBQ chicken I'm lost. So here is my first question I've heard of ppl making Jerky in the oven... I have a convection oven lowest temp on an external thermo (not the internal one) says 165 dgrs... Can I make jerky with it or... Save up for a real dehydrator?

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Speedy_RCW

Hooked
Ok so I'm new to the whole smoking, dehydration stuff other than making some awesome (my family says) BBQ chicken I'm lost. So here is my first question I've heard of ppl making Jerky in the oven... I have a convection oven lowest temp on an external thermo (not the internal one) says 165 dgrs... Can I make jerky with it or... Save up for a real dehydrator?

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You can use the oven as well. Just throw a little liquid smoke in your marinade. And make sure the meat is on a rack of some sort and not a baking sheet or something.


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