How long before meat turns bitter?

[marioporter]

I'm smoking one rack of ribs on a Char Griller Smokin Pro. I'm using mesquite wood chips for smoke. Cooking at 225, How long before I should cover them, or pull the chips?

[k.a.m.]

A lot of folks here don't wrap there ribs, I do and I like to wrap mine about 2/3 way through the cook nice color then I just add a little water to the foil wrap and finish cooking them. My wife likes them what you would say fall off the bone. Hope this helps.

[SoEzzy]

Smoke taste goes into the meat all the way through a cook, the smoke ring only forms up to 130 - 140 F internal, so if you want to avoid bitter smoked meat you can cut the smoke after you pass 130 F internal, the other thing is keep the fire small but hot, and burn whatever wood you want, and as long as the fire is small and hot, you're likely to not overload it with smoke.
_________________
Here's a change Robert.

I still work here!

[marioporter]

Thanks for you help, guys.