Spray and tray, or wrap?

[bradmoriz]

After some successes and shortcomings I've been doing a bit of research around ribs. What's your preferred approach(s) for keeping your rack juicy when smoking then on a Kettle (baby backs 4 hours, St Louis 5 hours both at 250 degrees)? residential property in mumbai

Use a trey of apple juice/water underneath the grate and spray the ribs with liquid every hour flats for sale in mumbai

A 3-2-1 or 2-2-1 method, wrapping the rack at the 2-3 hour mark? If so, would you do this with, or without adding a liquid inside the foil/sheet)? suraj palette

Use Both, they're not mutually exclusive

Other?

 

[oldsmokerdude]

I am and have always been a 3-2-1 guy. I do add liquid (typically apple juice and such) to the foil when wrapping.

I know lots of folk utilize a water pan with juice, water, or some other liquid in the smoker with great success, but I haven't found that it adds anything to the flavor profile or "juiciness" of the meat. IMO, spraying periodically may add to the flavor of the outside of the meat depending on what you use, but will do nothing for ensuring the meat stays moist.

I would suggest trying it both way to see what works best and tastes best to YOU. Let us know how it works out.

 

[smokerjim]

I personally don't wrap or add liquid, I usually do st. louis or spare ribs and smoke around 220, usually takes 6 hours give or take.

 

[BandCollector]

Lately I have been using SmokinAl's method. Check it out and give it a try. . .Pretty sure you won't be disappointed.

John

 

[bbqbrett]

I usually wrap with the 3-2-1. Might alter the time a bit depending on the size of the racks. When I wrap I usually use apple juice (but have also done pineapple orange or cherry) and spread some softened butter on top with a little extra rub sprinkled on.

 

[schlotz]

Great ribs can be had wrapped or unwrapped. It comes down to personal preference. I gave up wrapping years ago. Too much fussing and it gets into good beer time. I do spritz using apple juice starting after 2 hours on the hour up until the 5th hour. After that, I begin testing for doneness.

 

[gmc2003]

I do them both ways. It all depends on how I'm feeling. When I do foil I use a pan. It makes the process a whole lot quicker and neater. However, none of my ribs leave the Kettle for the plate until they pass the bend test.

Chris

 

[phathead69]

I second GMC. Foot ball on, full cooler no set time naked is the method. Time constraints, hungry and essentially cooking in the smoker I wrap. Cant tell much difference.

 

[noboundaries]

I used to smoke St Louis spares on my Kettle before I got my WSM. The Kettle taught me not to wrap, spritz, or peek. 225F=6 hours. 250F=5 hours. 275F=4 hours, but use the bend and crack test, and/or probe test for then then are ready. You can be 30 minutes on either side of those times.

Fire up the Kettle with the fire on one side, chunks buried at the bottom of the charcoal, vent opposite the fire. Load the rubbed meat once the smoke is true blue, not charcoal blue. Let them go for half the time, then swap their position until ready to check for doneness.

I lightly rub my ribs. I tried the pile on the rub method and they tasted like powdery rub, not pork.

Fire management can be a little tricky on the Kettle. Use the bottom vent the most, but don't be afraid to use the top vent if it gets away from you (50F+). Open it back up once the temps come back in range.

 

[noboundaries]

BTW, untrimmed spares won't fit on the Kettle for smoking unless they are small racks. St Louis fit fine.

I've done up to 5 racks of St Louis spares on the 22.5" Kettle using a rib rack, but it's crowded. 3 is best for even heat flow, 4 is a bit of a squeeze, and with 5 you have to get creative and move things around during the smoke, which adds time.

 

[6GRILLZNTN]

I use the 1-6-6 method for ribs. 1 rack of ribs in the center of my kettle with a charcoal basket on either side. 6 cold beers at the ready. 6 hours for the cook. Works every time. The first and last numbers are spot on, the middle one can vary sometimes!

 

[sandyut]

I use the 1-6-6 method for ribs. 1 rack of ribs in the center of my kettle with a charcoal basket on either side. 6 cold beers at the ready. 6 hours for the cook. Works every time. The first and last numbers are spot on, the middle one can vary sometimes!

I second this methodology!!! great write up!