Baby Back Ribs...

brisket pit · Sep 19, 2009

Smoked with hickory wood...I used the secret ingredient...olive oil. Dip the wood in olive oil, and rub the ribs with olive oil before putting on the rub.

When it is done, I'll take pictures.

MilitantSquatter · Sep 19, 2009

Interesting...never heard of anyone dipping the wood in oil. I would have thought that would cause flare-up's and white smoke.

Plus - olive oil is not cheap so I don't think I'd use it on the wood that was gonna be burned.

I've tried olive oil on ribs once before rubbing.. wasn't bad, but never tried it again.

looking forward to the pics !

Meat Burner · Sep 19, 2009

Vinny, my thoughts exactly.

Psyco Realm · Sep 19, 2009

This is bat chit crazy ness. The whole structure of olive oil changes when smoked and or burned. Olive oil is low heat and simmer only. chef skool 101

brisket pit · Sep 19, 2009

Took pictures...need to figure out how to upload them. The wife loved them. Think outside the box!

MilitantSquatter · Sep 19, 2009

Can you put a little more detail into explaining what you see happening with the oil soaked wood and what noticeable difference in smoke flavor results ?

Skip · Sep 19, 2009

brisket pit said:
Took pictures...need to figure out how to upload them. The wife loved them. Think outside the box!

Click to post a reply
Scroll down to manage attachments Click
Add photos from computer in each line you need
Click browse to look for your pictures
go to the text box to post reply in
At the top there is a little paper clip
Click on it
post pictures :lol:

NOTE: If you click quote or quick reply you need to click "Go Advanced" to get to the manage attachments.

Hope that helps. Because remember no pron didn't happen.

landarc · Sep 20, 2009

While I don't quite understand the dipping of wood in olive oil then burning it, as long as you use light or lower grade olive oils, you would not get the rancid burning olive smoke. I am wondering what the smoke is like, since fat tends to burn dirty.

deathamphetamine · Sep 20, 2009

I just tried olive oil on my ribs ... worked good.

River City Smokehouse · Sep 20, 2009

Why put oil on the ribs!

I sure think that would clog the poures on the meat and not allow it to take in smoke. It would surely allow any creosote to stick to them. I'm not sure I'm a fan of that concept.

Also.....

gtsum · Sep 20, 2009

I have used mustard on my ribs for years, but lately starting using olive oil (regular olive oil...NOT extra virgin), and my ribs are coming out better. I get a better bark and a more moist rib it seems. I like it! Not so sure about buring the OO though??

Baby Back Ribs...

brisket pit

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MilitantSquatter

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Meat Burner

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Psyco Realm

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brisket pit

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Skip

is Blowin Smoke!

landarc

somebody shut me the fark up.

deathamphetamine

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River City Smokehouse

is Blowin Smoke!

gtsum

Babbling Farker

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