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BB unfoiled with Q-View

post #1 of 5
Thread Starter 

Smoked a rack of BB ribs today in my MES 30.


I smoked these with my sirloin tip roast (see below)


Last time I did the 2-2-1 method, this time I simply smoked unfoiled the entire time.


Will end up smoking this way for all my BB's.  The flavor was great and they were not dried out at all.   The MES really keeps the humidity in.


I have been dumping the wood chip remnants every other load (once every 2 hrs) that seems to generate more smoke.  I also leave out the chip tube until I see nice smoke exiting the chip area. 



I put them on about 11:30 am and they were done about 5:00 pm with my temp set to 225F the entire time.  Smoked with cherry.


The last 1.5 hrs I brushed the old standby, Sweet Baby Ray!



Rubbed with yellow mustard and my combo of season salt, pepper, onion powder, garlic powder and brown sugar this AM




Pulled after the 5.5 hr smoke.


post #2 of 5

congratulation_graphics_2.gif       Brewer  ,   I am soooo proud of you for not using foil .


Once figured out , this is the way to Smoke (IMHO).  

I've tried the foil and it doesn't fit my taste ; too mushy and less smoke than I enjoy.


Keep on doing them that way , my friend . They only get better. Try some Spares , more meat ,less $$$ , and just as easy.


You deserve some points for that , so . .


Have fun and . . .

post #3 of 5
Thread Starter 



Thanks for the compliments and the points!!


Just don't see the need to foil anything be it ribs, brisket, pork shoulder.  I did the 2-2-1 method before and was not impressed for the reasons you gave and I think they have a more smokey flavor without foil.

post #4 of 5

:Looks-Great:  I too am a NO FOIL guy.  I just plan the smoke.....and smoke the plan.  Takes longer but hell I got time!!



post #5 of 5

You're spoiled now....The process is so much easier when you don't need to worry about anything other than when the product is done.

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