When smoking beef ribs, the smoker’s temperature should be between 225°F - 250°F. This temperature ensures that collagen breaks down and the fat melts, resulting in tender, juicy ribs. Beef ribs...
Category: Smoking Recipes
Setting your smoker temperature between 225°F and 275°F will yield a juicy sausage that is full of smoky flavor. It takes between 2 and 3 hours to slow-smoke sausage until it reaches the ideal...
Making country ribs starts by trimming the rib rack and removing the membrane before seasoning the meat liberally with your favorite dry spices. The ribs are then placed in a smoker set to 225°F and...
Spatchcocking a turkey opens up the body to lay it flat allowing for even smoke penetration and a faster smoke time. A 10lb, dry-rubbed, spatchcocked turkey should be smoked over indirect heat for...
To make a smoked spiral ham, unpackage the ham and place it directly on the smoker at 225°F for an hour. During the last 20 minutes, brush it with a glaze made from maple syrup, bourbon, and chicken...
It takes 50 minutes to smoke a ribeye steak at 225°F. A smoked ribeye should be reverse-seared at the end of the smoking time to develop a beautiful, caramelized crust. By searing steak for a few...