Water, Juice, or nothing

[cubfan11]

I am new to the forum and also to smoking.  I just purchased a MES 40 and am going to be smoking ribs tomorrow.  I am trying to find out what is the best way to get great results.  We like our ribs moist and tender but also a little crunchy on the outside.  When starting the process out do you guys recommend putting water in the pan or even a mixture of apple juice, or just leave the pan empty?  I plan on smoking them at about 230 for about 4 hours and then putting the sauce on them and wrapping them in foil for another hour or so.  Any advice out there for a first timer would be most appreciated.

 

[flash]

You want water in the pan to control your heat spikes. Foil the pan for easier clean up. I recommend the 3-2-1 method with a little modification. 3 hours with just some rub and on the smoker, the put them in foil, splash them with Apple Juice and wrap them tight, give them 1 1/2 hours. Open for 1/2 hour to firm up. We then transfer them to a hot grill, put your sauce on them and grill them for 10 minutes. Saucing while on the grill will get you the crunchy you are looking for. Add more sauce later at the table if wanted.

 Now this is ball park. Your smoker may vary, so keep notes and if they come out too "fall off the bone" you want to adjust the second stage. More time in the foil, more fall off the bone, less time more bite to the ribs.

 Stick with water in in the pan. I even use playbox sand sometimes. Don't bother adding apple juice, beer, wine, etc to the water. It really imparts very little to the ribs.

Ribsfallapart0077.jpg

• flash
• Sep 1, 2012

 

[boardpuller]

Welcome when I do beef ribs I use the 3-2-1 method. 3hrs on the rack in the smoke bone down, 2hrs in foil meat down with a spoon or 2 of sauce and liquid of choice (juice, soft drink, hard liquor , or whatever doesent need to much), then 1 hr in the heat sauced if wanted. Of cource times are variable for pull bac tenderness and crispness. I do this method in a MES 30, offset, anf gasser, works well in the MES watch the hot spots. good luck and good Smokeing. 

 

[flash]

Welcome when I do beef ribs I use the 3-2-1 method. 3hrs on the rack in the smoke bone down, 2hrs in foil meat down with a spoon or 2 of sauce and liquid of choice (juice, soft drink, hard liquor , or whatever doesent need to much), then 1 hr in the heat sauced if wanted. Of cource times are variable for pull bac tenderness and crispness. I do this method in a MES 30, offset, anf gasser, works well in the MES watch the hot spots. good luck and good Smokeing. 

Do you like your steaks well done??

 

[cubfan11]

Thanks for the advice, I will let you know how they turn out.

 

[boardpuller]

yes flash WELL done used to order well done burnt chared crispy

 

[flash]

yes flash WELL done used to order well done burnt chared crispy

My favorite aunt was that way until we forced her to eat a medium done steak. She does medium rare now. LOL