First rib smoke

[cambee]

Hi all,

I've got a couple racks of st louis ribs in the master pro smoker.

Smoker is at 210ish with an apple chunk and cherry chips. I plan on spraying apple juice every hour and no foil. Has anyone tried that?

Any advice would be great.

Jonathan

 

[jrod62]

I have always did the 3-2-1 method.

keep track of the temp, how much wood and when you added more,

and let us know how it turns out for you going with   "no foil"

and lots of pictures

   

 

[dewetha]

i done my last 4 ribs without foil. you have to pay a little more attention to hot spots IMO. just keep an eye on tenderness there are several way to do this. the infamous bend test. I use a toothpick to see how tender it is. my friend squeezes the bones together. so many ways to slice the pie so pick a way you feel is easiest for you to determine when they are ready. small learning curve but worth it IMO.

 

[southernsausage]

Yes..There's many different ways. I like my ribs with more of a bite to them. Don't get me wrong, I WILL eat a foiled rib that falls off the bone!!! I just prefer the texture of a "non-foiled" rib...Totally a personal preference thang though... :-)

 

[bama bbq]

I've done it "sensa crutch" many times.  The TX crutch braises the food which softens the "bark".  I've read purists elsewhere say that this is suppose to be BBQing not braising.  I dunno ...I can see an argument for and against.

 

[whtplainssmoker]

Just make sure that you don't sauce until the last 30 minutes or so.  Can't wait to see the results.