This is one of the more important questions to be addressed when smoking.
Mold is a natural phenomenon in smokers and grills.
At GrillBillies, we use these methods:
There is a “rubbery” membrane on the backside of pork ribs.
The method of getting the maximum amount of smoke into meat
To create those delicious morsels of crispy deep brown nuggets found on that perfectly cooked steak and brisket,
The science behind this will only bore you, so here is a simplistic discussion.