Smoking after braising?

Discussion in 'Beef' started by daznz, Jun 16, 2015.

  1. Is there a problem with smoking beef ribs after braising them for a couple of hours?

    was just thinking the meat may seal up and not take on the smoke flavor .

    Cheers Daza.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Wet meat and smoke don't mix...... Smoke and water make acid rain.... tastes bad.... Meat takes smoke best when the surface is dry... when a pellicle is formed... then it can be braised if you think it needs it...
  3. Cheers for that Dave, I guess braising will remove some of the smoke flavor?

    Ok my plan is use a rub on the ribs  smoke ribs for a couple of hours over South African charcoal

    and NZ Manuka wood then braise for 2 hours then reheat over charcoal and baste with home made BBQ sauce.

    I only have 7 hours to put a meal up. your thoughts ? 
    Last edited: Jun 16, 2015
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I have to say, you are going to a lot of work to cook ribs... That's what's cool about BBQ... Anyway you cook them is good....
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Sounds like your basically doing the 2-2-1 method...Many cooks get good results using the 3-2-1 (for spare ribs) or 2-2-1 (for baby back ribs) method. The foil stage of this method is basically braising the ribs with the liquid of your choosing in a foil wrap. If you are unfamiliar with this method, simply type 3-2-1 or 2-2-1 in the search bar at the top of the page, and you'll get many threads and posts dedicated to this process.

    Good luck, and post your results! Thumbs Up

  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  7. Cheers guys I think I will have time for the 3 2 1 it's my first comp here in New Zealand we have to serve a complete bbq meal in 7 hrs. Can't wait really looking forward to it using wsm I've been cooking over coal for about 15 years but a little different to the USA style.

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