– Brined 5kgs of Rib Wings 4hrs (but overnight is better) in MOIST MEAT BOMB and water to make them plump & juicy.
– Later, poured them into a colander to drain out the liquid.
– Tipped them into a large bowl, and sprinkled a 250g bag of NUT FREE SATAY SEASONING over the top, then rolled them around by hand for an even coating.
– Laid Ribs out flat over a non stick FROGMAT smoker sheet in the Pellet Smoker filled with LUMBER JACK CHAR HICKORY Pellets.
– The Rib Wings were smoked at 150C, and ready in 1hr when they reached 74C internal temp. Several Ribs were Probed with an Instant Read Thermometer until none were found under 74C.
