Slow smoking means to cook them at basically the desired end temperature. That is, if you want the pork to be 180° at the end, you cook it at 180°... with lots of smoke, and for a long time. I have been very successful with this technique. Until last nite.
Last nite, there were the additional distractions:
- we got to playing guitars,
- and there was the aforementioned wine.
I mean they were clearly done. They were black on top (which they should be), but... they were not glossy black - they were a kind of flat black. And they were crunchy. I had trouble sticking in the meat fork to belatedly take them off the grill.
Jim was a gracious guest. He ate 2 or 3, as did Jane and I (what else were we to do? There wasn't any other meat...). They were horrible. I was terribly embarrassed. And Jim left early - probably to go eat dinner somewhere - I wouldn't blame him - I would have if I could have.
So: Two resolutions:
- Between wine, guitars and cooking, from now on choose two.
- We got some more ribs. Tomorrow I will do them up properly, and deliver them to Jim's house.