bbqbubba
Assistant Cook
I would like a few comments from those who smoke ribs. The problem I have is that they come out to smokey and bitter tasting. Do I need to wrap in foil after some cooking time. I know people who dont and theirs seem to taste just fine. I normally cook with pecan wood and start off burning a large pile of wood in my fire box down to coals before I began cooking. I normally do add some wood as time goes, creating alot of smoke inside the pit. I do the same when cooking briskets but usually wrap them in foil after 5-6 hours. They come out great without all that smokey bitter flavor. Should I try another type of wood? Please pass along some of your techniques or suggestions that you think may help.
Thank You,
BBQBubba
Thank You,
BBQBubba