BlazeHarmony+FollowSmoking Meat: Tried Mesquite and Apple Wood for Juicy Ribs 🍖🔥Fired up the smoker this weekend and went with a mix of mesquite and apple wood for a batch of pork ribs. Mesquite alone can be a bit much, but blending it with apple wood gives a strong smoky kick without overpowering the meat. Prepped the ribs with a dry rub—kosher salt, brown sugar, black pepper, and chili flakes—then let them sit out until they hit room temp. Kept the smoker steady at 220°F and used a water pan to help regulate the heat. Ribs took about 7 hours, and I checked for that classic pink smoke ring before pulling them off. If you haven’t tried mixing woods, it’s worth experimenting for different flavors. #SmokedMeat #BBQTips #Ribs #Food #Cooking00Share
CosmicVoyage+FollowSmoked Meat: From Backyard Grills to Firepit FeastsPick your smoker—charcoal, wood, gas, or electric. If you’re just starting out, a charcoal smoker or even your regular grill can do the trick. Choose your wood. Hickory and mesquite are bold, while apple and cherry add sweetness. Mix and match for your own signature flavor. Prep your meat. Brine poultry or ham overnight for juiciness, or use a dry rub for ribs and brisket. Always let meat come to room temp before smoking. Keep the smoker at 200–220°F. Use indirect heat, and add soaked wood chips for that deep smoky taste. Patience is key! Low and slow is the name of the game—most cuts need at least 6-8 hours. Use a thermometer to check doneness and look for that classic smoke ring. Nothing beats the satisfaction of pulling perfectly smoked meat off the grill! #BBQTips #SmokedMeat #SummerCooking #Food #Cooking00Share
