quote:Originally posted by mootpoint:
Did I catch maxq on an off day?
Not at all; didn't intend to come off as being smug.
One of your original statements was:
I need some assistance with my (pork) ribs (spares, baby/loin backs). While the ribs usually come out tender, I find the flavor lacking. The smoke and/or rub flavoring doesn't penetrate the meat to the bone.
Had you been smoking with an FEC, I could saddle up to your statement regarding "lack of smoke" as the smoke profile of an Amerique vs the FEC is apples and oranges. I owned both a Smokette 009 and an AQ at one point. I never had an issue with lack of smoke flavor/penetration. In terms of wood usage, less is more given both the units. 2 oz was always enough wood to provide a generous amount of smoke flavor.
Flavor penetration...now that's a very subjective subject and one in which you've received much advice as per options and technique.
Comp cooks often build multiple layers of flavor using the "Trigg" method...pouching with numerous embellishments that do indeed penetrate to the bone. The goal is to WOW the judges with flavor. (sometimes to the detriment of tasting ANY pork flavor
)Folks who cook comp and backyard, of which I'm one, often prefer a more simple (K.I.S.S.) approach, which Tom elaborated upon. It's fair to say that the goal is meat flavor that's complimented by the additional flavors of a rub and perhaps a smidgen of sauce. To this end Tom's 100% dead on when he says the final product will be no better than the meat you're staring with. In the case of pork ribs (any kind) selecting the most optimal cuts (decent, uniform thickness with generous fat striation is what I key in on) is paramount to a great end result.
Again I ask, what is it that you're looking to achieve?
