joehots
Wandering around with a bag of matchlight, looking for a match.
First timer. Did a rack of spare ribs on a Brinkman offset smoker. As I see from various sources, it is not easy to get the the cooking chamber much over 225F, even with everything wide open, added Fireplace sealant and gasket to reduce the leaks, and good load of 100% hard wood charcoal. But I ws able to get it there and hold it for as long as needed.
I used a meat digital thermometer wired to an external monitor. I carefully watched the meat temperature and cooked the ribs to an internal temp of 170F as recommended by the device for pork ribs well done. I had used applewood rub, sprayed periodically with light apple juice, and marinated the last 30 minutes with honey terriyaki. They tasted great!
Question: The meat was still pink. I think I read that that is normal for smoked ribs. Is this true or were the ribs not yet fully cooked?
I used a meat digital thermometer wired to an external monitor. I carefully watched the meat temperature and cooked the ribs to an internal temp of 170F as recommended by the device for pork ribs well done. I had used applewood rub, sprayed periodically with light apple juice, and marinated the last 30 minutes with honey terriyaki. They tasted great!
Question: The meat was still pink. I think I read that that is normal for smoked ribs. Is this true or were the ribs not yet fully cooked?