I'm relatively new to smoking and am looking forward to increasing my knowledge with the help of this forum.
I live in SouthEast PA just below Philadelphia. A friend (and great cook) from outside of Asheville, NC turned me on to smoking meat and now I'm hooked.
I use a horizontal drum style smoker with a firebox mounted to the right side. I picked this up from the local home store for pretty cheap. It's helping me see how I would like to design and build a smoker of my own.
I've pretty much got brisket, pork butt, turkey, chicken and sausage nailed but I'm struggling with my ribs!
Ribs are my specialty when I do them with a combo of oven and grill but I cannot seem to get them down on the smoker!
I understand that the smoking method will not get my ribs as moist as other methods but I know there must be a way to get them from being dry and though.
I have tried a straight dry rub and a "soak" with apple cider and cider vinegar followed by a dry rub.
Both times I smoked the ribs for around 6 hrs at between 220 and 250 degrees keeping them away from the heat source.
the inner ribs on the rack were ok but for the most part they were dry and disappointing.