toumaj
Knows what a fatty is.
- Joined
- Jul 2, 2010
- Location
- Palos Verdes, California
Guys & Gals,
1st thread, so please bear with me.
My friend and I were turned on to a method of cooking baby back's on a rack in an oven with a lid on and maybe 2 inches of water on the bottom of the pan for 3 hours at 300, give or take.
Then we let them cool, smother them in sauce and put them on indirect heat for another 90 minutes with some smoke.
I'm not sure the smoke ever gets into the meat since it's been cooked for so long before it hits the grill.
Also, sometimes the ribs seem to dry out, even though there is water in the oven and water pans in the grill.
I've heard time and time again about not using the oven and just slow smoking them for 7-9 hours o the grill and they come out perfect.
But my wife and kids cry if the meat isn't literally falling off the bone, so I've been spooked from trying that.
Any thoughts?
Also, is it possible to use too much rub?
We have been rubbing the ribs before they go into the oven.
The rub is great, but I think a lot of the flavor of the rub is lost while they slow cook in the oven.
I have used more and more rub each time, but it's at the point where the rub almost turns pasty once it gets on the grill.
Remember I'm a rookie when you reply; go easy on me
Thanks everyone!
1st thread, so please bear with me.
My friend and I were turned on to a method of cooking baby back's on a rack in an oven with a lid on and maybe 2 inches of water on the bottom of the pan for 3 hours at 300, give or take.
Then we let them cool, smother them in sauce and put them on indirect heat for another 90 minutes with some smoke.
I'm not sure the smoke ever gets into the meat since it's been cooked for so long before it hits the grill.
Also, sometimes the ribs seem to dry out, even though there is water in the oven and water pans in the grill.
I've heard time and time again about not using the oven and just slow smoking them for 7-9 hours o the grill and they come out perfect.
But my wife and kids cry if the meat isn't literally falling off the bone, so I've been spooked from trying that.
Any thoughts?
Also, is it possible to use too much rub?
We have been rubbing the ribs before they go into the oven.
The rub is great, but I think a lot of the flavor of the rub is lost while they slow cook in the oven.
I have used more and more rub each time, but it's at the point where the rub almost turns pasty once it gets on the grill.
Remember I'm a rookie when you reply; go easy on me
Thanks everyone!