I have just the basic Smokette, so I had only tried several variations of putting the ribs on the cookshack shelves (placing rack flat on the shelf as best as possible, or cutting rib rack in half so it fits on the shelf, or twisting the rack into a semi-circle and cooking the ribs in a vertical position).
Recently I spotted a method in a barbeque book I have, "Legends of Texas Barbecue Cookbook - Recipes and Recollections from the Pit Bosses", by Rob Walsh. He talks about Ray Lopez's beef ribs where Mr. Lopez puts the ribs in a pan and smokes them that way. The author says, "I didn't really understand the point of using a pan until I tried it. The grease collects in the pan and the ribs fry up crispy while they're smoking" (page 195)
I have tried this a couple of times now with pork ribs (not beef), and I like the results. I'm smoking with a basic rub, 4 oz of hickory, temp. set at 225, about 5.5 hours. Just laying down the rack of ribs as best I can in an aluminum pan (bone side down)and putting that pan on the shelf.
The ribs do taste a little crispier to me on outside (and real juicy inside). Look good too with the meat tightend up on the bone.
And of course, clean-up is a breeze because everything stays in the pan.
Just wanted to see if anybody else here does ribs this way. I haven't seen it mentioned.
Note: I'm no expert in cookin', smokin', or eatin'. I'm just a newbie trying different things and saying what I've done.
And you Oklahoma, Kansas, and Tennessee people, don't be beatin' on me 'cause I'm bringin' in a barbecued rib idea from Texas!
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I welcome any suggestions or comments related to this method of smoking ribs.
