Hello All. I am new to smoking. In fact I am going to pick up a GOSM today. For the most part I am going to cook mostly baby back ribs. If you could give some advice as to my proposed method I would appreciate it.
In the past have have cooked on a charcoal or regular propane grill at 250-300 using the 2-2-1 method. I would move the ribs around constantly so they wouldn't bark too quickly and then braising around 300 for hour or two (depending how many racks I was doing) and then I would grill them up nicely (individually) on the grill. (no smoke was added)
They cook up in 2-4 hours tops (again depending on how many racks I am doing). The meat is tender and slightly chewy and the flavor is fantastic. However, very labor intensive.
I want to get a smoker to cook more ribs at once (I can do six racks easily on old way), add a slight element of smoke and make the first step in the process easier.
I am seriously looking at The Great Outdoors Smoky Mountain (wide body) because it seems to be very popular and relatively inexpensive and I can easily get this. Theoretically, I could use rib racks to increase my capacity during the smoking/barking process and then using large hotel pans braise (sealed with heavy duty foil) at 300 in my house oven for an hour or two and then finish them on a charcoal grill.
If I finish on a charcoal grill (high heat) will I loose the smoke flavor or would it enhance the end product? Do rib racks do anything to hinder the cooking process? Are they a good idea. Is the GOSM (wide body) a good smoker for many ribs?
Thanks
dc
In the past have have cooked on a charcoal or regular propane grill at 250-300 using the 2-2-1 method. I would move the ribs around constantly so they wouldn't bark too quickly and then braising around 300 for hour or two (depending how many racks I was doing) and then I would grill them up nicely (individually) on the grill. (no smoke was added)
They cook up in 2-4 hours tops (again depending on how many racks I am doing). The meat is tender and slightly chewy and the flavor is fantastic. However, very labor intensive.
I want to get a smoker to cook more ribs at once (I can do six racks easily on old way), add a slight element of smoke and make the first step in the process easier.
I am seriously looking at The Great Outdoors Smoky Mountain (wide body) because it seems to be very popular and relatively inexpensive and I can easily get this. Theoretically, I could use rib racks to increase my capacity during the smoking/barking process and then using large hotel pans braise (sealed with heavy duty foil) at 300 in my house oven for an hour or two and then finish them on a charcoal grill.
If I finish on a charcoal grill (high heat) will I loose the smoke flavor or would it enhance the end product? Do rib racks do anything to hinder the cooking process? Are they a good idea. Is the GOSM (wide body) a good smoker for many ribs?
Thanks
dc
