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Dennis F

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Loving my Austin xl so far. Using bear mountain gourmet blend with additional tube smoker. Did ribs on P6 smoke setting for 2 hours went up to 225 for 2 more then wrapped for an hour and a half, finished for a half hour unwrapped to set glaze. They were awesome but still looking for a little more smoke flavor. Any tips or pellet brands anyone can recommend?
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Welcome to the group!!!
Get a smoke tube like hunt suggested
Killer ribs btw!!
 
Thanks everyone. I used an amaz-n-tube for supplemental smoke. It was really crazy because yesterday I didn't taste much smoke at all but I had leftover ribs today and they were bursting with smoke flavor...
I've noticed this too sometimes. Maybe one of the smarter folks can explain... ;)
 
Thanks everyone. I used an amaz-n-tube for supplemental smoke. It was really crazy because yesterday I didn't taste much smoke at all but I had leftover ribs today and they were bursting with smoke flavor...
This happens almost every time with my cooks. I had left over ribs for breakfast this morning ( because, why not! ) and the smoke flavor was crazy. Makes me want to cook the day before I need it every time.
 
This happens almost every time with my cooks. I had left over ribs for breakfast this morning ( because, why not! ) and the smoke flavor was crazy. Makes me want to cook the day before I need it every time.
You just gave me a great idea. I'm gonna smoke as I usually do, 2 hours on P6 smoke setting then up to 225 for 2 hours, let cool and do my wrap with butter, brown sugar and honey BUT! I'll put in fridge overnight and the next day I'll let them come up to room temperature and finish the wrap and glaze portion of the cook.
I think I just might have cracked the code for smoking ribs on a pellet grill 🤔
 
You just gave me a great idea. I'm gonna smoke as I usually do, 2 hours on P6 smoke setting then up to 225 for 2 hours, let cool and do my wrap with butter, brown sugar and honey BUT! I'll put in fridge overnight and the next day I'll let them come up to room temperature and finish the wrap and glaze portion of the cook.
I think I just might have cracked the code for smoking ribs on a pellet grill 🤔
Glad I could help 😃 please let us know how it goes!
 
I have noticed that as well. The next day there is always more smoke flavor. Perhaps it has overnight to soak into the meat? Some people put rubs on meat and put them in the fridge overnight. Perhaps it is the same concept. No idea why they are more smoky the next day but that's OK by me!

I also thought that maybe since I am near the smoker most of the day smelling smoke that I just became "used" to the smell therefore diminishing the tastes and smells at dinner time. Think about it - once you put aftershave on you no longer smell it but everyone else does.
 
I always rub it down the day before. My dad taught me that little trick.
 
I always rub it down the day before. My dad taught me that little trick.
Sometimes I will. But if I use a rub with salt as the first ingredient I find that the next day the meat is too salty. I have done it for a few hours and even put on the rub 5 minutes before throwing it on the PB.
 

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