DeerMadness
Long Time Member
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So I made a 3 pack of Babybacks again today.
This time I set the smoker at 235°. I used the Master built electric smoker with the Cold smoker attached and Cherry Wood chunks in the hopper. 2 hours and I wrapped in two layers of foil after spritzing with Apple Cider Vinegar, water and brown sugar mixture.
2 hours more in the smoker and then 75 minutes setting wrapped after the smoker.
The bones pulled out easily and the rib chunks minus bones filled a gallon Ziplock bag.
Tomorrow I will fill 14 quart jars with garden carrots, Walla Walla Sweet Onions, Red Potatoes and Lettuce and the meat. Better than Boullion Beef base.
Glad we had a great garden.
This time I set the smoker at 235°. I used the Master built electric smoker with the Cold smoker attached and Cherry Wood chunks in the hopper. 2 hours and I wrapped in two layers of foil after spritzing with Apple Cider Vinegar, water and brown sugar mixture.
2 hours more in the smoker and then 75 minutes setting wrapped after the smoker.
The bones pulled out easily and the rib chunks minus bones filled a gallon Ziplock bag.
Tomorrow I will fill 14 quart jars with garden carrots, Walla Walla Sweet Onions, Red Potatoes and Lettuce and the meat. Better than Boullion Beef base.
Glad we had a great garden.
