– Trimmed most fat off thick Beef Ribs.
– Brined 24hrs in Moist Meat Bomb and water 24hrs to make them juicy, tender, and plump.
– Covered them heavily in Memphis Rub.
– Loaded Pellet smoker hopper with Lumberjack Competition Pellets, and filled and lit Smoker Maze with Charcoal Pellets made from coffee grounds for extra smoke flavour and smoke ring, and set Smoker temp to 130C.
TIP:- Cold Smoke Tubes or a Maze, adapt their smoke output to the size of the smoker they are put in.
In a BBQ or Pellet Smoker, the Maze creates a small amount of smoke for 14hrs with Charcoal Pellets or 18hrs with Hickory hardwood Pellets, BUT in a large smoking vessel like our large double door shop fridge, a Tube or Maze creates a lot more smoke that goes up and out the top vent by itself without an air pump, and burns for a few hrs less.
– Placed Ribs next to Smoker Maze on non stick Frogmats Smoker Mesh,
– Spritzed often with Pickle Juice.
– Smoked 5hrs at 130C till meat reached 74C, then spritzed heavily, wrapped in Pink Butcher Paper, and placed meat side down.
– Ribs reached 96C at 9hr mark, rested 15 mins, then served.
