Drum Smoker Ribs: Hanging vs Rack—Heat, Drip, and Bark
Section
178 pages
Posts
Lamb Ribs at 275°F with Red Oak and a Savory Mint Mop
Pork Steaks, St. Louis-Style: Grill–Smoke–Braise at 300°F
Duck on the Smoker: Rendered Skin with Medium‑Rare Breasts
Tri-Tip Two Ways: Santa Maria Live Fire vs Reverse Sear at 250°F
