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These were my best ribs so far. We like a sweeter rib and these were just absolutely perfect!! I only used apple wood today. Nice and smooth flavor.
If so what kind of smoker and how long does something like that take to do.
Good to see you have advanced from the paper plates on page one I just did a review!
OK Joes Bandera Smoker
I've had it about 12 years now. Has held up really great.
I use lump charcoal in mine and then about every 30-60 minutes I will add a few pieces of wood like apple wood, Mesquite, Hickory. Depends on what I have on hand or feel like using, I smoke a lot of ribs and I think Apple wood is really great. Nice flavor. Smooth and not bitter if it gets too much smoke.
I will smoke the ribs for about 2.5-3 hours at 250-275 degrees. I'll pull them off and put in a foil container and drizzle with some honey or some brown sugar, and add in a little apple juice or apple cider vinegar. Wrap that and put in oven at 225 for about an hour. Usually after that they are ready to eat. After that sometimes I will put back in smoker and let them firm up again or I will put them over the fire box and char up each side for 5-10 minutes. The smoked sausage only takes an hour at the top of the box. Really turned out great.
Wanna trade wives?
Yeah it was really good. I was a bit skeptical at first because I make a really good lasagna. But it really turned out good.
Pit Row
What kinda of sauce are you using?
Seriously great stuff, Boys.
You can achieve the smoke ring using either briquettes or lump charcoal. I’ve heard of people getting a decent ring using propane burners with smoker boxes too but I’ve never tried it. Using either form of charcoal is the tried and true way to get the ring
Good description of the differences between lump charcoal vs briquettes. In the smoking/bbq world this is the equivalent of 4t vs 2t arguments.
https://www.seriouseats.com/2008/05/grilling-smackdown-lump-charcoal-vs…
My heat source comes from lump charcoal and my "smoke" comes from whatever wood chunks I toss in with the lump charcoal. Apple wood, mesquite, etc.
Neither propane, lump charcoal, or briquettes by themselves create a smoke ring. Obviously a very small caveat here that yes lump charcoal and even briquettes to a degree put off some "smoke" but that should not be your primary "smoke" source. That is your heating source. When I have my lump charcoal going, it puts off virtually zero smoke by itself. Same with charcoal briquettes. Little to no smoke. Just heat.
In your setup, I would try leaving the charcoal out entirely, and experiment using dry wood chips and not wet wood chips. You may need a few chunks of wood (apple, mesquite, etc) and not chips, as the smaller wood chips can burn off fast. Each smoker is different of course. The wood chips are what creates the smoke and thus you flavor. I have never had good luck with wet wood chips. The reason why is because at a certain temperature/dryness the wood will start to smoke and put off a nice smell/flavor. If the wood is too wet then it takes longer and in some cases never actually gets to the right temp and dryness to actually smoke the wood with the wood favor.
You should not be using briquettes for "smoke" flavor. In your case this may be what is happening because the briquettes are dry and able to burn and the wood chips are wet and never fully drying to the point of putting off smoke or enough dry smoke.
This has nothing to do with your ribs as they look absolutely amazing!!
Just general discussion.....
Smoke coming out of your grill/smoker should be 'hot" and by that it should be blue colored. If it's gray, or white then it's not burning at hot enough temperature. Usually my problem would be having to much wood and early on in my experience I was using wet wood chips. So the smoke coming off was white or grey. Smoke should be hot and blue colored. That's what imparts the true "smoke" flavor, creating a smoke ring.
Sorry for long post....
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