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since people are asking rib questions, I'll pose mine... - Page 2

post #21 of 36
my ribs never fall off the bone using 3-2-1..i wish they would because that's how i like em.
post #22 of 36
Thanks G.A.D. I'll let everyone know how the experiment goes.

I've heard others say that it doesn't add to the flavor (like say, if one filled the pans w/ apple juice or something) but that's not what I'm after.
I just want to see if I can create - say, "40% avg. humidity" in the smoking chamber, as opposed to only 10%, or whatever it is without drip pans. Maybe that will tender my ribs up just a TAD more, without having to foil.

We'll see I guess!
post #23 of 36

Ford, chevy or Dodge

Everyone has a different way and preference. Me (I own a Dodge Ram Diesel) I foil. It's the temperature that makes a difference. For BBR's I use a 2-2-1 method, but I run my smoker at 220-230. Smoked a rack Saturday and used, believe or not, Welch's Pineapple soda in my water pan and as a spritzer. Family agreed that they were the best ribs ever. They weren't fall off the bone, you had to pull them. Texture and taste were the best.
post #24 of 36
Just smoke - I totally agree, and my feeling is also based on what others have said about different liquids in the pan not flavoring in the meat, in their experiments.

However, I was planning to do water only - as a heat sink, yes! But also, just to see if the slightly higher % of humidity in the chamber, might get my ribs just a LITTLE bit more tender.

Reason being, like I said in my earlier reply - I don't really want to foil my ribs. However, sometimes I wonder if just the water as a humidifier as WELL as a heat sink factor, can make the tenderness quality more consistent for my rib smokes.

Logically speaking, even if the water pan steam doesn't really penetrate the ribs for any more tenderness, just having a heat sink added will keep temps more steady, always resulting in a better product. Therefore, you are correct that I could just use sand, or blocks. However, I'll use plain old water pans for starters and see how it works.
post #25 of 36
I love Ribs and I love my ribs, the rest of the family don't think my ribs are all that good. they like Outback or chili's ribs over my ribs.

I have work to do to get them to like them, I more of a dry rib person .
post #26 of 36
Yep - you raise a good point there. I don't have any "can't break" rules when it comes to time and temp...whatever you do, they just have to be DONE, right?

6 hours at 220, or 4 hours at 270 - I've done ribs both ways. Like you said, I also tend to only foil when I'm wanting to move things a long just a tiny bit!
You if I have too many beers on Friday night and the smoker doesn't get lit as early as she should have for Saturday's smoke! PDT_Armataz_01_04.gif
post #27 of 36
1/3 to 1/2 cup of liqui tends to work out really well.
some juices have alot of acid in them that that makes it act like a tenderizer while it steams the ribs in the foil.
post #28 of 36
Wow....I think you need to slap'em around a bit and hope that when they come around their tastebuds finally get aligned so they know what good ribs tastes like! I have to admit, I was foolish and got some bb's from TGI Friday's when I get back from Afghanistan and thought they were absolutely horrible. Never again will I eat manufactured ribs, and neither should your family!!! PDT_Armataz_01_40.gif
post #29 of 36
Boiling water creates steam, so in theory it should work. But the only downfall by doing it in your side box is your steam is not going straight up to keep the meat moist. You're going to be asking it to go sideways, which is an un-natural reaction unless you have something forcing it in the direction of your chamber. Even them I'm not sure how much will make it in there. It will create a sauna effect in your side box, so maybe that will be enough to create a little humidity in your chamber. If anyone else has any experience doing this and I'm wrong, please correct me as this is just my logic and I'm not 100%.
post #30 of 36
I've been doing No Foil for the last 2 years. My spare ribs are still fall off the bone tender; almost too much actually. I cook them for about 7 hours at 220-240 and sauce on the last hour. I think the next batch I'm going to shoot for 6 to 6 1/2 hours. I personally don't get the foil thing, I've done it before but I didn't like the texture. Is it just taking the easy way out?

For those that do foil have you tried a no foil smoke more than once?
post #31 of 36
I sometimes don't get my point across...just ask my wife, HA!!!

No - I totally see what you mean. I was actually referring to the smoking chamer and NOT the firebox...I don't see any advantage in creating steam in the firebox, but rather in the smoking chamber - so we're on the same page tongue.gif
post #32 of 36
Haha, we're good then! Hopefully you'll be able to get the temps high enough to create steam then. Shouldn't be a problem as I've seen people do it before. Good luck!
post #33 of 36
I've only tried the foiling method so far and love the tenderness of my ribs, but it's truly a pain in the a$$ to foil and unfoil so many racks of ribs.

I'm definitely gonna try doing no-foil to hopefully get good results with less hassle. We'll see!
post #34 of 36

To Foil or not?

The real beauty of this question is that there is no wrong answer. After several cooks, and experimenting with methods and temps, you will decide what you like best. At my house, Mrs. Red and the family prefer fall off the bone ribs, so I foil mine quite often for them, using a variation of 2-2-1 method. (just remember that 2-2-1 is only a loose guide, and should be adjusted depending on weather, cooking temps, etc.) Personally, I prefer a little pull to my ribs, so when I'm feeling selfish I don't foil at all until I pull them off the smoker to rest for a while.
post #35 of 36
I've found out from experience that the smoking temp makes a huge difference in whatever method you use. If you refer to a 3-2-1 method without a smoking temp your shooting in the dark. I personally think ribs are one of the meats that really have an advantage at lower temps. The only way to know for sure is to keep records of your smoking temps and method and adjust to your liking.

The water pan, especially in the electric plays an important part in humidity levels in the smoker. Correct humidity levels = smoke absorbtion. Too much humidity will sour or bitter your meat where as too little will inhibit smoke absorbtion. That's why it is suggested to keep your exhaust vent wide open in most cases because it controls the humidity. I've always smoked with liquid in my water pan in the electric and the gas burner. I think seasonings in the liquid do flavor the meat although very suttle. Most of the time the seasonings in the rub or sauce or mop will cover any flavor gained with the seasonings in the water pan. I can tell when I smoke poultry and add rosemary, thyme and sage to the water or juice... I can taste it on the chicken.
post #36 of 36
If you want to use the foil, but want to also increase your chances of not having it fall apart when you take them out of the foil, then don't put any additional liquid in. You will still get a very tender rib (it makes a lot of its own juices), but wont be quite so fall appart.

My favorite now is no foil while cooking, followed by 1 hr. foiled in the cooler. Gives a little tug, but softens the bark just a tad.
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