Low temp causes that. Never cook ribs below 200 deg not enough thickness of meat to handle low temps you basically have a smoke ring all the way threw in a sense. If you want true ham ribs cure them in a brine 1st then smoke kinda like pastrami but with pork. Been at this for a long time bub done did the trial and error for over 25 years keep going bud even the mess ups are better eating than most restaurants! I’ll give ya a sub for 100% try 👍
Hey, nice smoker, I think what you did was cold smoke them in a way too long, meaning you just need to bump the temps, up but ham is good too, Next vid do some more and with hotter temps, I think that would be a good idea!
Look great, but maybe could have waited until some meat pulled back on the bones before calling it done. Ham ribs sounds awesome 👏
Low temp causes that. Never cook ribs below 200 deg not enough thickness of meat to handle low temps you basically have a smoke ring all the way threw in a sense. If you want true ham ribs cure them in a brine 1st then smoke kinda like pastrami but with pork. Been at this for a long time bub done did the trial and error for over 25 years keep going bud even the mess ups are better eating than most restaurants!
I’ll give ya a sub for 100% try 👍
Hey, nice smoker, I think what you did was cold smoke them in a way too long, meaning you just need to bump the temps, up but ham is good too, Next vid do some more and with hotter temps, I think that would be a good idea!