Reading some stuff from Mixon and others and many times they talk about smoking Baby Backs in pans, then covering. Anyone have experience doing both ways?
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I smoke without wrap or pans for 3.5 -4 hours then put in pans and cover in lieu of wrapping.
Best thing about ribs is the bark. How with pans? Also, why let your meat sit in fat while cooking? I'm confused. What benefit do Mixon et al claim?
Almost all of the fat is rendered out by the time I put the ribs in pans. When I put them in pans the bark is fairly well formed. I make up some butter, brown sugar, apple cider vinegar, some memphis dust rub and honey sauce to baste the ribs with for the last bit of the cook. Some people do a quick finish on a grill to firm up the bark, but I just serve from the pan.
I like the extra moistness and flavors I get from last application of the sauce.
Thanks for the lesson! I didn't get the point because I never sauce my ribs. Live and learn.
Never tried, is it worth it?