i live on long island, so smoking is not very popular over here...but i love it...it was my second time doing it. the first time i did ribs i smoked it for about 7 hours on 225 and then put it on the gril for about 10 minutes sloppin my own barbecue sauce all over it...came out pretty good...im learning, im a 23 year old new yorker learning how to cook and smoke...
the second time around i tried something completely different.......
decided to smoke my ribs for 3 hours and about 225 degrees, they sure were looking nice...
then i took the ribs out and put them in a big pan and covered/smothered them in my barbecue sauce, i covered it with tin foil and then put it in the oven for 3 more hours at 230 degrees...it turned out great, i think i lost a little smokey flavor, i dont know if i covered the ribs good enough, should i use plastic wrap and then tin foil??? but, by the time they were done i was taking them, the bones were literally coming off the meat...to test how well i did, i went to pick the ribs up by the bone...i couldnt as it just came right off...great sign so far !!
so i sit down to try them out, they were great...could of been greater though...lost a little of the smokey flavor...if it had more of that, i think for the second time, i did pretty damn good.
couple of questions though everyone, when putting in the oven, how can i not lose the smokey flavor?? and second....i have been wanting to marinate my ribs for 2 or 3 hours with something before putting them in...any suggestions on what kind of marinade i can do??? thanks everyone !!
Smokes Up,
SBU Kicker
P.S. next time i will have pictures
the second time around i tried something completely different.......
decided to smoke my ribs for 3 hours and about 225 degrees, they sure were looking nice...
then i took the ribs out and put them in a big pan and covered/smothered them in my barbecue sauce, i covered it with tin foil and then put it in the oven for 3 more hours at 230 degrees...it turned out great, i think i lost a little smokey flavor, i dont know if i covered the ribs good enough, should i use plastic wrap and then tin foil??? but, by the time they were done i was taking them, the bones were literally coming off the meat...to test how well i did, i went to pick the ribs up by the bone...i couldnt as it just came right off...great sign so far !!
so i sit down to try them out, they were great...could of been greater though...lost a little of the smokey flavor...if it had more of that, i think for the second time, i did pretty damn good.
couple of questions though everyone, when putting in the oven, how can i not lose the smokey flavor?? and second....i have been wanting to marinate my ribs for 2 or 3 hours with something before putting them in...any suggestions on what kind of marinade i can do??? thanks everyone !!
Smokes Up,
SBU Kicker
P.S. next time i will have pictures
