3-2-1 Ribs for 4

St. Louis ribs for 6 hours indirect at 110 degree celsius.

Smoked with alder wood


Smoked trout

My first smoked trout.

The result was excellent and delicious.

Overnight, they were pickled with mustard seeds and laurel leaves in salt water.

Times in the smoker:

20 minutes at 130 degree and 70 minutes at around 100 degree.