/ck/ - Food & Cooking

Ok so they were very very delicious, I want more.

The rub was perfect, next time I’ll add more onion, the sauce was good.

The only thing is that I couldn’t feel the smoke, it’s like it escaped in the steam when they were cooking (there was a pleasant hickory smell in my kitchen).

4 hours achieve soft meat but the bones are still attached and don’t slide off, to achieve this I’d say that at least 2-3 extra hours are needed, maybe 4, but honestly as far as the texture goes I don’t see why cooking them for 12-24-36 hours.