View Single Post
Unread 11-28-2011, 05:48 PM   #3
grilling24x7
Full Fledged Farker
 
Join Date: 05-17-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by laveen1 View Post
I smoked a 6 rib slab. They were good, but not "juicy".
Here's what I did: (It was a last minute thing)

1. Out of the freezer and into the microwave (on defrost).
2. Already trimmed, so on with the rub.
3. 15 minutes later, into my 22" Weber Kettle.
4. Briquettes & chips spread about 1/2 way around a very heavy, large, cast iron pan filled with water.
5. Smoked (yes, indirect heat) for 2 3/4 hours @ 230 - 250, when the last coals burned out. Did not open the lid for the entire burn.
6. Then, foiled and put in the oven @ 350 for 1 hour with a little liquid (beer, vinegar, honey).

Nice smoke ring in each rib - great taste. Pulled away from the bone in large pieces, nice texture - BUT NOT JUICY. Can anyone tell me what I should do next time to ensure moist, juicy ribs?
I've had moist ribs by doing all of your steps except for 6. I've never foiled and put in an oven. I would recommend continuing the smoke on the kettle by adding unlit handfuls of coal in once an hour to keep the smoking going. If you have to foil and put in the oven maybe do 1-2 hours at 250 rather than 350? Just a thought.
__________________
[FONT=Arial][SIZE=3][COLOR=navy]Weber Performer[/COLOR][/SIZE][/FONT]
[FONT=Arial][SIZE=3][COLOR=navy]18.5" WSM[/COLOR][/SIZE][/FONT]
[FONT=Arial][SIZE=3][COLOR=navy][B]UDS build[/B]: [/COLOR][/SIZE][/FONT][URL="http://grilling24x7.com/UDS1.shtml"][FONT=Arial][SIZE=3][COLOR=navy]http://grilling24x7.com/UDS1.shtml[/COLOR][/SIZE][/FONT][/URL]
[URL="http://www.grilling24x7.com/"][FONT=Arial][SIZE=3][COLOR=navy]http://www.grilling24x7.com[/COLOR][/SIZE][/FONT][/URL]
grilling24x7 is offline   Reply With Quote


Thanks from:--->