Trying to get into smoking meats.
Awhi Lamb Frenched Rib Rack and Bison Beef Ribs over the last few days.
Lay it on me. Need all the feedback, pointers, etc I can get. I have a Traeger and get my me...
Low and slow on the smoke for 2-3 hours. 250 ish. Texas crunch wrap after that (2-3 more hours) to avoid them from drying out. They should be fantastic!