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Smoking after braising?

post #1 of 7
Thread Starter 

Is there a problem with smoking beef ribs after braising them for a couple of hours?

was just thinking the meat may seal up and not take on the smoke flavor .


Cheers Daza.

post #2 of 7
Wet meat and smoke don't mix...... Smoke and water make acid rain.... tastes bad.... Meat takes smoke best when the surface is dry... when a pellicle is formed... then it can be braised if you think it needs it...
post #3 of 7
Thread Starter 

Cheers for that Dave, I guess braising will remove some of the smoke flavor?


Ok my plan is use a rub on the ribs  smoke ribs for a couple of hours over South African charcoal

and NZ Manuka wood then braise for 2 hours then reheat over charcoal and baste with home made BBQ sauce.

I only have 7 hours to put a meal up. your thoughts ? 

Edited by Daznz - 6/16/15 at 1:56am
post #4 of 7
I have to say, you are going to a lot of work to cook ribs... That's what's cool about BBQ... Anyway you cook them is good....
post #5 of 7
Sounds like your basically doing the 2-2-1 method...Many cooks get good results using the 3-2-1 (for spare ribs) or 2-2-1 (for baby back ribs) method. The foil stage of this method is basically braising the ribs with the liquid of your choosing in a foil wrap. If you are unfamiliar with this method, simply type 3-2-1 or 2-2-1 in the search bar at the top of the page, and you'll get many threads and posts dedicated to this process.

Good luck, and post your results! icon14.gif

post #6 of 7
post #7 of 7
Thread Starter 
Cheers guys I think I will have time for the 3 2 1 it's my first comp here in New Zealand we have to serve a complete bbq meal in 7 hrs. Can't wait really looking forward to it using wsm I've been cooking over coal for about 15 years but a little different to the USA style.
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