Opinions please!!!

[ammaturesmoker]

I know we all love BBQ and there are many styles, flavors, and processes. My first love has always been Santa Maria. Reason is the flavor. It is pretty tough to beat. However I am trying to find that balance with pork ribs. Flavor I can nail it. But that fall off the bone finish is what I am severely lacking. I am wondering if I can start out with Santa Maria, then wrap and put it in the smoker for the rendering of the meat and then finish it off for the final hour in the smoker unwrapped. What does everyone think about this?

 

[browneyesvictim]

Are you meaning Santa Maria as a FLAVOR or as the COOKER?

In general Yes. There is no reason why you cant use a Santa Maria for the first part of your cook as you describe. Can you maintain lower grate temps with your Santa Maria to get the flavor you want for a couple of hours?

 

[ammaturesmoker]

yes the flavor using the cooker and then the offset smoker

 

[SlickRockStones]

Santa Maria rubbed ribs sounds interesting. You should not have a problem with fall off the bone tenderness with wrapping. Maybe just a little longer before you unwrap will get you there. I do like me some adobo seasoned and mojo marinated ribs to change things up.

 

[Bearcarver]

I know we all love BBQ and there are many styles, flavors, and processes. My first love has always been Santa Maria. Reason is the flavor. It is pretty tough to beat. However I am trying to find that balance with pork ribs. Flavor I can nail it. But that fall off the bone finish is what I am severely lacking. I am wondering if I can start out with Santa Maria, then wrap and put it in the smoker for the rendering of the meat and then finish it off for the final hour in the smoker unwrapped. What does everyone think about this?

I know I used to have trouble getting Fall-off-the-bone with Pork Spares.
3-2-1 never got it, but I got it just right when I went to 2.5-2.5-1, and that last "1" I just opened the foil on the top.
Pork Spare Ribs

Bear