I'm getting ready to smoke some spare ribs in an hour or so on my MES 40. After the first 3 hours of smoking, can the ribs be put in aluminum pans and covered for the next two hours in the smoker instead of wrapping each rack individually?
In the aluminum tray, should I fill it up with apple juice/liquids as much as half way? Seems like a lot, but I've never tried this.Put enough liquid in the pan and you will be just fine..
It's called braising...http://reluctantgourmet.com/cooking-techniques/braising/item/39-how-to-braise
Craig
What is Old Bay?I usually put some onion, spices and old bay etc in there with a cup or two of apple juice..not a lot..
Craig
Same-Same Me!!!Yes ... its how I do it..
Absolutely----Just like a rack of Pork Spares untrimmed takes longer than a St Louis trimmed rack.I've heard of the Slap Ya Mama products! The ribs turned out really good. We ended up cooking them longer than I'm used to, but I didn't think they were ready after 6 hours of 230 degrees. Not much pullback and the outer "texture" didn't look finished. After about 45 more minutes they looked ready. They turned out really good. Tender with a little pull. These had more meat than most we've done. I'm wondering if that could have caused them to need cooking longer. Thanks for all the tips. The aluminum pans worked out really well!
I Can't believe you live down there and never heard of it? I use it in most my crab boils and crab and fish cakes. Try it you'll like it. I guess different parts of the country have their own thing.What is Old Bay?