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ribs in a pan?

post #1 of 10
Thread Starter 

Doing ribs tomorrow and following the recipe from the Myron Mixon book.  I made up the rub and the spritz and they are in the marinade now.  He says to put them in a foil pan and put that into the smoker, I've never done them that way and just wondering if you still get as much smoke flavor? 

post #2 of 10
I smoke a lot of stuff in pans
Never did ribs that way.
And yes they will get smoke .
I think ribs would be better just on the grates
or in a rib rack. I do think they would get more smoke
out of a pan .
post #3 of 10

I have to agree with jrod62 on this one.  If your ribs are on a grate or in a rib rack, I think they'd get more smoke too.  I've done a lot of ribs and have never put them in an aluminum pan... I'm wondering if the pan idea is like a modified version of the 3-2-1 or 2-2-1....just my VH $0.02.....

 

-Salt

post #4 of 10

BR0014.jpg

 

Marinade with Mojo Crillio. Spoon some over the ribs and rotate them on occasion.

 

Draining0010.jpg

 

they got plenty of smoke. Too add, these ribs got around 4 1/2 hours of smoke.

post #5 of 10
Great ! Now i will have to do some ribs in pan !
Flash, them ribs looks drool.gif
post #6 of 10

I do spatchcocked chicken in a pan all the time. I guess it's time to try a rack of ribs.

post #7 of 10

I haven't tried Myrons rib recipe but a friend of mine has, He said they came out mushy th_dunno-1[1].gif

 

Interested to see how they come out.

         goodluck.gif

post #8 of 10

Those ribs look great Flash. Are they spares cut apart? 

 

Personally I haven't tried ribs in a pan, I always put them on the rack 3-2-1 for spares and 2-2-1 for babys.

post #9 of 10
Quote:
Originally Posted by SmokinHusker View Post

Those ribs look great Flash. Are they spares cut apart? 

 

Personally I haven't tried ribs in a pan, I always put them on the rack 3-2-1 for spares and 2-2-1 for babys.



 Those are actually Beef Ribs, Shorts and Backed. Too cut down on the mushiesness raptor, you could always remove them from the pan for the last 1/2 hour and place them on the grate. I do that sometimes. Have not tried it with spares, but suppose you could. I would try leaving maybe two bones together. Not really sure why.

post #10 of 10

Haven't tried beef but those sure look nice and tasty! Thanks

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