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Smoked a fore rib over oak for dinner tonight. Dry brined in salt for a few hours and then smoked for about an hour and a half until 49c. Rested for 15 mins then seared over very hot coals to get a nice Maillard effect. Sliced and served with homemade chips and roasted veg. Served medium area and the kids (and adults) absolutely loved it.
Gave the new wireless Inkbird a go. It worked really well but I think it may need a bit of calibration. Definitely a contender for the Meater probe.
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