Rocklobster
Master Chef
I have a couple of smokers. I've had a Rocky Mountain propane smoker for a few years now. One thing I can't seem to get it my ribs to fall off the bone tender. So, my prefered rib method is usually pre cooking in oven and finishing off over coals. But, I am determined to get this right. Don't get me wrong, the ribs from the smoker are good tastewise, but the meat is a bit dryer than you have to work a bit to get it off the bone. I wonder if my thermostat is wrong and maybe I am smoking at a higher heat than what is actually indicated(wich is 225). But, they don't darken prematurely or anything. I want to go at it again and try to perfect this. I have followed many instructions and tried different things, but can never get the darned things tender and juicy enough, for my liking. I am a little disappointed because ribs are the main reason I bought it.
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