Wet Smoke kits when smoking ribs?

[Ruz]

Hello everyone…new to my SmokeFire (about a week), so lots of learning to do.

Do you use the Wet Smoke pans when doing baby-back ribs? I just tried them for the first time (did a 3-2-1 method), and did not use the wet kit. The ribs came out good, but not as amazing as I expected. I did them for 3 hours at 200, then just short of 2 hours wrapped at 225, and about 50 minutes unwrapped with sauce on them.

They were so tender after the wrap, I actually had one bone fall out, and really had to support them to get them out of the foil and back on the grill. I wasn’t looking for competition ribs…wanted the fall-off-the-bone, but in the end something just didn’t seem right. I am thinking they might have got too much direct heat with no pans in place.

Any thoughts or tips would be appreciated!

 

[JpsBBQ]

Hello everyone…new to my SmokeFire (about a week), so lots of learning to do.

Do you use the Wet Smoke pans when doing baby-back ribs? I just tried them for the first time (did a 3-2-1 method), and did not use the wet kit. The ribs came out good, but not as amazing as I expected. I did them for 3 hours at 200, then just short of 2 hours wrapped at 225, and about 50 minutes unwrapped with sauce on them.

They were so tender after the wrap, I actually had one bone fall out, and really had to support them to get them out of the foil and back on the grill. I wasn’t looking for competition ribs…wanted the fall-off-the-bone, but in the end something just didn’t seem right. I am thinking they might have got too much direct heat with no pans in place.

Any thoughts or tips would be appreciated!

You can use a pan or not but the issue is you have to monitor your cook. Two hours in a wrap is a long time. Cooking at real temps ie. lower than 250 is drawn out and less predictable than slightly higher temps.

Every single piece of protein will cook at different time intervals. If not its simply dumb luck. I temp ribs. 203 and tender they are done you might want 207-210. If they were done when the wrap was over then they are done. Simply sauce and tack up if that’s your preference. Just because a recipe says to do something doesn’t mean you should. I also cook on the second level whenever possible. Not a necessity but I prefer it when space is not an issue.

Matt Pitman at Meat Church always says “get your head outta the recipe” and into what is happening in front of you.

Sounds like you realize a slight adjustment is needed. A few more tries and you’ll mail it. The real winner is you get to eat all the attempts and I just bet they wasn’t to shabby. Good luck and enjoy the ride.

 

[Bruno]

You can use a pan or not but the issue is you have to monitor your cook. Two hours in a wrap is a long time. Cooking at real temps ie. lower than 250 is drawn out and less predictable than slightly higher temps.

Every single piece of protein will cook at different time intervals. If not its simply dumb luck. I temp ribs. 203 and tender they are done you might want 207-210. If they were done when the wrap was over then they are done. Simply sauce and tack up if that’s your preference. Just because a recipe says to do something doesn’t mean you should. I also cook on the second level whenever possible. Not a necessity but I prefer it when space is not an issue.

Matt Pitman at Meat Church always says “get your head outta the recipe” and into what is happening in front of you.

Sounds like you realize a slight adjustment is needed. A few more tries and you’ll mail it. The real winner is you get to eat all the attempts and I just bet they wasn’t to shabby. Good luck and enjoy the ride.

What he said! Hahaha great advice as usual!

 

[Ruz]

You can use a pan or not but the issue is you have to monitor your cook. Two hours in a wrap is a long time. Cooking at real temps ie. lower than 250 is drawn out and less predictable than slightly higher temps.

Every single piece of protein will cook at different time intervals. If not its simply dumb luck. I temp ribs. 203 and tender they are done you might want 207-210. If they were done when the wrap was over then they are done. Simply sauce and tack up if that’s your preference. Just because a recipe says to do something doesn’t mean you should. I also cook on the second level whenever possible. Not a necessity but I prefer it when space is not an issue.

Matt Pitman at Meat Church always says “get your head outta the recipe” and into what is happening in front of you.

Sounds like you realize a slight adjustment is needed. A few more tries and you’ll mail it. The real winner is you get to eat all the attempts and I just bet they wasn’t to shabby. Good luck and enjoy the ride.

Thanks for the response…I guess the fun is in trying again!