The smoke flavor was way too intense, very overpowering. In both the gas-grill and smoker setups, I used the same source for the meat, the same rub, the same preparation. The ribs off the smoker had a bitter, sour, too-smoky flavor, and I don't care to repeat this. For both the smoker and gas grill, I smoked for 3 hours. Texture, doneness and color were fine with the smoker, it was just the flavor that was off.
Any suggestions welcome.
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