or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Smoked ribs 2-2-1 method
New Posts  All Forums:Forum Nav:

Smoked ribs 2-2-1 method

post #1 of 6
Thread Starter 

I smoked some ribs today..weather was kinda cold 

 

(Temp around 0) but they turned out perfect MES smoker held up pretty good...

 

iv'e  been using this new bbq sauce i was recently introduced to called Cattle Boyz Original BBQ sauce... its ON POINT!

 

 

 

next time im going to try not wrapping them in foil and see if i like that method better.

post #2 of 6
Those look great! I never wrap my ribs hope you enjoy your experiment!
post #3 of 6
Tasty looking ribs! I prefer the no foil method, better bark, better texture. Now for beef ribs, I think the foiling stage helps. That braise stage is needed. Once again my opinion, others may disagree.
post #4 of 6
Thread Starter 

i Notice i never see a smoke ring..not a HUGE deal but could it be because of foiling the ribs?

post #5 of 6
When using a propane or electric smoker you won't get much of a smoke ring. In my opinion that's not too big of a deal as long as the flavor is there. To get a good smoke run you need to use a charcoal smoker or stick burner. I wouldn't worry about it.
post #6 of 6
Quote:
Originally Posted by Redz View Post
 

i Notice i never see a smoke ring..not a HUGE deal but could it be because of foiling the ribs?


I foil everything.  Ribs with a smoke ring.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Smoked ribs 2-2-1 method