3-2-1 Ribs for 4

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

Smoked with alder wood

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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.