Master the art of cold smoking ribs: a guide to perfectly …
The key is to maintain a low temperature throughout the smoking process, ideally between 60°F (15°C) and 90°F (32°C). ... After cold smoking the ribs, they should be finished on a hot grill or in the oven to bring them up to a safe internal temperature of 165°F (74°C). This will ensure that any potential bacteria or pathogens are eliminated.
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