Difference between revisions of "Barbecue"
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[[Santa Maria Barbecue]] | |||
= Ribs = | |||
145 degrees is cooked, but 190 is [https://blog.thermoworks.com/pork/perfect-temp-smoked-baby-back-ribs-a-thermal-exploration/ optimal for tenderness]. At 225 degrees, smoke for three hours open, two hours in foil, then one hour open again to make a nice bark. | |||
= Smoking = | |||
A smoke ring only develops until the meat hits 140 degrees. The colder the meat is when you start and the slower it smokes, the larger a smoke ring you'll get.<ref>Hank Shaw, [https://honest-food.net/smoked-venison-backstrap/ "Smoked Venison Backstrap."] April 5, 2021.</ref> | |||
= References = | |||
<references /> | |||
= See Also = | |||
* DeMers, John. [http://www.hemispheresmagazine.com/roving/default.htm "An American 'Cue-linary Classic."] ''[http://www.hemispheresmagazine.com/ United Hemispheres]'' April 2005, pp68-74. | |||
Latest revision as of 03:22, 14 September 2021
Ribs
145 degrees is cooked, but 190 is optimal for tenderness. At 225 degrees, smoke for three hours open, two hours in foil, then one hour open again to make a nice bark.
Smoking
A smoke ring only develops until the meat hits 140 degrees. The colder the meat is when you start and the slower it smokes, the larger a smoke ring you'll get.[1]
References
- ↑ Hank Shaw, "Smoked Venison Backstrap." April 5, 2021.
See Also
- DeMers, John. "An American 'Cue-linary Classic." United Hemispheres April 2005, pp68-74.
