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Will there be any difference if I?

post #1 of 7
Thread Starter 
Will there be any difference in the final product if I put smoke to my spare ribs for 3 hours and then finish them for the last few hours in the oven? When I do ribs I sometimes foil sometimes don't foil but I always have cooked them the entire time in the smoker.

Tomorrow we're expecting awful wind so I was thinking rather than fight temp fluctuation and blowing dust, I would put 3hrs of smoke and then finish in the oven but im affraid they won't be as good that way. Is there really any difference how I finish them after they take on the smoke?
post #2 of 7
I have never done it but I think it could work fine. The smoke time is the most important I think.
post #3 of 7

Heat is heat is heat. Once you do the 3 hr smoke then the 2 hr step is just heat and steam(if you foil).

 The one hour will add more smoke but Not as much as the 1st 3 hrs.

 I have done ribs , butts and brisket this way.

post #4 of 7

As above said, it works excellent! Not only do you have better control (if you are using a fire breather), but its so much easier for saucing and glazing. You can get higher temps for saucing and glazing and it really works great.


/waves at eman

post #5 of 7

Three hours is plenty on Ribs then finish in the oven. The only way to build more of a smoke flavor is a full cook in the smoker no foil.but it is only if you like heavy smoke...JJ

post #6 of 7
As stated above it will work fine.

We do that in catering a lot if needed. We dont have any large smokers to speak of, so we have to improvise a lot for menus that request smoked anything.....
post #7 of 7
Thread Starter 
Thanks a bunch for the replies.
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