Smoking Meat: Tried Mesquite and Apple Wood for Juicy Ribs 🍖🔥

Fired up the smoker this weekend and went with a mix of mesquite and apple wood for a batch of pork ribs. Mesquite alone can be a bit much, but blending it with apple wood gives a strong smoky kick without overpowering the meat. Prepped the ribs with a dry rub—kosher salt, brown sugar, black pepper, and chili flakes—then let them sit out until they hit room temp. Kept the smoker steady at 220°F and used a water pan to help regulate the heat. Ribs took about 7 hours, and I checked for that classic pink smoke ring before pulling them off. If you haven’t tried mixing woods, it’s worth experimenting for different flavors. #SmokedMeat #BBQTips #Ribs #Food #Cooking