- Mar 11, 2008
- 12
- 10
I'm new to the forum and am pretty excited about the potential feedback!
I started smoking baby back ribs a few months ago - probably have done it about 8 times now. I have really enjoyed the process and am definitely learning as I go.
My question is, how much smoke is too much?
My first batch of ribs was unreal - best I've ever had. Since then, they have not been as good - just a VERY smokey taste and even a bitter aftertaste at times.
I have been going back and forth between Hickory and Mesquite. I usually use the wood chunks.
I will cook my ribs in the oven for about 2-2.5 hours then throw them in the smoker for about 45 min to an hour.
I use the "Char Griller" Smokin Pro BBQ Smoker
I will put a pretty good amount of the wood (Not soaked in water, just put it in dry) in the side smoke box - probably a 1/3 of a regular size bag (700 cubic inched, 14.7 Liters) and give it time to flame up pretty good then I will suffocate the flame and put the ribs on there. Usually the smoke is pouring out the entire time - POURING out. I am starting to see that might not be that good of a thing.
So...what should I do? Let the wood burn WAY down before suffocating the flames and putting the ribs on?
Guys - I really appreciate all or any help! What a great forum!
Thanks again.
I started smoking baby back ribs a few months ago - probably have done it about 8 times now. I have really enjoyed the process and am definitely learning as I go.
My question is, how much smoke is too much?
My first batch of ribs was unreal - best I've ever had. Since then, they have not been as good - just a VERY smokey taste and even a bitter aftertaste at times.
I have been going back and forth between Hickory and Mesquite. I usually use the wood chunks.
I will cook my ribs in the oven for about 2-2.5 hours then throw them in the smoker for about 45 min to an hour.
I use the "Char Griller" Smokin Pro BBQ Smoker
I will put a pretty good amount of the wood (Not soaked in water, just put it in dry) in the side smoke box - probably a 1/3 of a regular size bag (700 cubic inched, 14.7 Liters) and give it time to flame up pretty good then I will suffocate the flame and put the ribs on there. Usually the smoke is pouring out the entire time - POURING out. I am starting to see that might not be that good of a thing.
So...what should I do? Let the wood burn WAY down before suffocating the flames and putting the ribs on?
Guys - I really appreciate all or any help! What a great forum!
Thanks again.