Thanks for the info. I will try that with doing half the rack foil and other half not in foil. I have pecan, apple, and hickory. I was thinking about going with the hickoryDo you have any wood currently? If your buying I like a 50/50 mix of pecan and cherry. I take the membrane off personally but you can try that next time and choose for yourself. I can hold 225 pretty easy on my WSM but up to 250 is fine others may go even hotter. Cut the rack in half foil half half naked that's how you figure out what you like.Make small changes till you find the perfect ribs for you!! I often cut racks in thirds to try different sauces and rubs but mostly enjoy unwrapped dry ribs.
Thanks All I will mess around with these ribs and see what comes out of it. I'm going to use hickory on them this time.. Fingers crossed we get something greatI almost always use hickory or oak.
There are so many different techniques for smoking ribs.
For me it took years until I finally got them the way everyone around here likes them, including me.
Just keep experimenting.
Al
Blush!There is a growing number of people (myself included) who smoke ribs to temperature, like any other meat. This has several advantages. First, the results are consistent and repeatable. Secondly, there is no need for foil. Lastly, smoker temperature and timing are basically irrelevant. I've gotten consistent results anywhere from 250°-325°. Basically I set my smoker according to what time I wanna eat. At 325° it takes just a couple hours. At 250°, five or six.
The only caveat is meatier ribs work best for this technique. Badly trimmed "shiners" tend to be more difficult to get an accurate temp reading.
Look up Disco's "Ribs the way I like them" post for a step by step tutorial on how to do it. That's where I first learned of this and haven't done ribs any other way since.
Thanks for the tip. I am doing ribs again this weekend, I will try this technique.There is a growing number of people (myself included) who smoke ribs to temperature, like any other meat. This has several advantages. First, the results are consistent and repeatable. Secondly, there is no need for foil. Lastly, smoker temperature and timing are basically irrelevant. I've gotten consistent results anywhere from 250°-325°. Basically I set my smoker according to what time I wanna eat. At 325° it takes just a couple hours. At 250°, five or six.
The only caveat is meatier ribs work best for this technique. Badly trimmed "shiners" tend to be more difficult to get an accurate temp reading.
Look up Disco's "Ribs the way I like them" post for a step by step tutorial on how to do it. That's where I first learned of this and haven't done ribs any other way since.