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...
Look into dry brining. Basically sprinkle with salt and let sit on wire rack overnight. Then apply rub (without salt) before smoking. Rub oil or mustard before dry rub.