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Out of the oven and into the smoke

post #1 of 4
Thread Starter 
Hi everyone,

For years now I have made ribs in my standard electric oven. 250 all day in a foil tent. The result was fall off the bone moist ribs sans the smoke. I now have a Kamado grill and a Smoke Vault. I have tried ribs in both and like the smoke flavor but I am pretty unhappy with the dryness I get from the meat. I have monitored the temps very carefully with a maverick but am unable to duplicate fall off the bone baby backs I get with the foil tent.

Looking forward to experimenting with different techniques to get the best of both worlds...smoke and tender ribs. My sauce and rub are dialed in. Lets do this!

Also looking to try my famous on the grill truffle oil pizza in my smoker. Smoke and truffles, that should work.
post #2 of 4

welcome1.gifto SMF!  We are so glad you joined us! I am a Smoke Vault owner too....love mine!


Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service


Also...off site links are not allowed here in SMF.


If you need any help roaming around the forums....just holler!  Happy to help out!



post #3 of 4

Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!


post #4 of 4

3-2-1 method, Jeff has a great write up on this style of rib cooking here on Smokingmeat.com.

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