Rib Racks

As far as smoke flavoring goes, next time start out with a cold smoker and the meat straight out of the fridge, with 2-4 oz. of wood. I think you will be happy with the smoke results.

Congrads Herb. Keep smokin and postin results.

I've never heard the "one hour and no more smoke".

Besides,ribs don't have much depth to penetrate.


Taste for smoke will be personal.

The best suggestion is add a little more each cook,until it suits you.

My personal guess is that the size of the Amerique,using,fruitwoods,you can handle a little extra wood.

As far as racks go,if the Amerique has large racks available,they are convenient to move large volumes of meat around for parties,caters,etc.

Whether vertical, horizontal or in rib racks, it won't get more smoke, as smoke circulates all around the ribs.

Yup, me too Tom, haven't heard the "one hour rule".

Far as we can tell, it's physics and I've yet to find Proof from a food scientist, but Internet Lore (that's what it is until proven) is that smoke stops taking on smoke at 140 or at least smoke stops penetrating. That's why the suggestion for putting it in a cold smoker, allows the rib more time to accept the smoke. Put any meat in cold and it will have longer to get to 140.

Only problem I have with a wood in cold smoker method is that initial burn off of the wood. I like to put mine in after the wood has burned off the initial smoke.

As for wood, our suggestion is always to start small and add as you see fit. 2oz is too much for some, perfect for others and not enough for some. Let you're taste buds be your best gauge.

Thanks for the info re: rib racks and smoking.
Actually got the "1 hour rule" from a Cookshack rep. when inquiring about having to replace wood chunks so often during the cooking process.
Smoking up a few more racks this weekend and if the weather holds up...a butt.
Good weekend to all.
Herb