Hey guys,
Its a lovely day and I have a lovely rib roast to match from a local farmer/butcher. I am looking to give it the low'n'slow treatment on the excel this afternoon but just need a little advice on temperature...
Any suggestions on optimum temparature to get it nice and tender would be appreciated.
Also I was thinking I would use just a bit of oak to smoke, you guys think that would be okay?.
Thanks in advance for the help . (If any )
Shaky.