Does anyone put a pan of water next to the Wood Box to add moisture during a Rib Smoke? Or any smoke for that matter, I read it helps keep the Ribs Moist......
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Boberino:
What are you using? If it is a Cookshack the problem is usually that they run too moist. You have to open the door several times during the cook to dump moisture when you want to dry things out like jerky or smoked fish. Read the ribs 101 that appears at the top of the "Ribs" page. Lots of good info. Do a search for Johnny Trigg style ribs and give them a try. Great moist, pull off the bone ribs.
What are you using? If it is a Cookshack the problem is usually that they run too moist. You have to open the door several times during the cook to dump moisture when you want to dry things out like jerky or smoked fish. Read the ribs 101 that appears at the top of the "Ribs" page. Lots of good info. Do a search for Johnny Trigg style ribs and give them a try. Great moist, pull off the bone ribs.
I have been using an Amerique for years with a tried and true recipe:
220 degrees
4:00 hours smoke
Foil/ Sauce
1:00 hour more
But I have a smaller one I have tried at a Cabin and used same recipe but they seamed dry even with the sauce. wasn't sure if I needed to add a little water. I read it might help.
220 degrees
4:00 hours smoke
Foil/ Sauce
1:00 hour more
But I have a smaller one I have tried at a Cabin and used same recipe but they seamed dry even with the sauce. wasn't sure if I needed to add a little water. I read it might help.
quote:Originally posted by boberino:
I have been using an Amerique for years with a tried and true recipe:
220 degrees
4:00 hours smoke
Foil/ Sauce
1:00 hour more
But I have a smaller one I have tried at a Cabin and used same recipe but they seamed dry even with the sauce. wasn't sure if I needed to add a little water. I read it might help.
Some of the smaller smokers have a littler element, so it may not be cooking the same as the AmericaQ. Use your same times and try it at 250* and see if that doesn't help.
Is there a altitude difference between home and the cabin?
Are you using some kind of test to tell when they are done or are you cooking by time?
Are you using some kind of test to tell when they are done or are you cooking by time?
Yes there is a difference...... 385 and 2700'.
Didn't think about that... so what is the fix. Water, higher temp? They were dry so if I go higher temp or longer time it would seem to dry it more.
Didn't think about that... so what is the fix. Water, higher temp? They were dry so if I go higher temp or longer time it would seem to dry it more.
I have another run on Saturday and hope to get them perfect. Doing a brisket on Sunday. Hope that turns out.