Quote:
Originally Posted by mlyonsd
IMO when they are wrapped the smoking is done. At that point you're just rendering the fat. I smoke ribs at 250 for 4 hours and then wrap them in foil to let the smoked fat tenderize the meat.
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That’s closer to the method I use. Do you spray during the cooking? Do you put anything in the foil with your ribs? They can go in the oven after they’ve been smoked and wrapped. I was looking for an argument to go with a quicker method but it didn’t arrive. The whole point of smoking is low and slow, right? I also feel like tons of rub and all that block out smoke particulates sticking to the ribs so I prefer coarse salt and pepper.