Recent content by smokerhunter

Thank you!!!! I did use Worcestershire sauce as a binder for my rub. Those are some great tips about the super smoke and the temps. Greatly appreciated!

I recently got a RT 2500 and decided to smoke some wings and some beef ribs. Wings were cooked at 250° until internal was 167. The wings skin came out chewy and leathery. The meat was cooked beautifully. Yet no smoke flavor. No brine just used a dry rub. They tasted like they were oven baked...