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dry smoked ribs

post #1 of 9
Thread Starter 
Ok so I have done a few hundred racks of ribs now and always have a certain way if doing them. Dry rub, smoke 3hrs, wrap 1 hr, and smoke 45 min glaz with apple cider vin,homemadewhiskey.apple juice, brown sugar, and black cherry whiskey. Always awesome. But I tried some ribs that were dry and were awesome. So question is do you just put on smoke until they're done no wrapping at all or is there anything else I need to do? Anyone have any techniques for dry ribs thanks.
post #2 of 9

There are all kinds of methods but basically once the meat gets above 140 it does not absorb smoke anymore.

post #3 of 9
Thread Starter 
Ya I knew about that. More wanted to see if people wrapped or no do they add a mop the whole time or just put them on the pit and leave until they are done. Thanks appreviTe the response
post #4 of 9

Dry typically refers to not having the ribs sauced

post #5 of 9
Quote:
Originally Posted by brgbassmaster View Post

Ya I knew about that. More wanted to see if people wrapped or no do they add a mop the whole time or just put them on the pit and leave until they are done. Thanks appreviTe the response

 

 

I never wrap, mop, or sprits ribs.

 

Throw them on and cook till probe tender.

 

I usually cook them at 275.

post #6 of 9
Quote:
Originally Posted by MJeffcoat View Post
 

There are all kinds of methods but basically once the meat gets above 140 it does not absorb smoke anymore.

Not true.

post #7 of 9
I don't wrap rib but do mop them a cpl times the last hour after the bark is set.
post #8 of 9
Quote:
Originally Posted by MJeffcoat View Post
 

There are all kinds of methods but basically once the meat gets above 140 it does not absorb smoke anymore.

 

I agree with timberjet, this is not so. Meat will get smokier the longer you leave it in the smoke plain and simple.

The 140° limit has to do with nitrogen dioxide reaction with the myoglobin in the meat that produces the smoke ring. The reaction stops at 140°F.

post #9 of 9
Never wrapped ribs!! Throw them on the smoker with them getting a smoke bath for 5/6 hours and you'll be good to go!
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