dry smoked ribs

Discussion in 'Pork' started by brgbassmaster, Mar 12, 2015.

  1. brgbassmaster

    brgbassmaster Meat Mopper

    Ok so I have done a few hundred racks of ribs now and always have a certain way if doing them. Dry rub, smoke 3hrs, wrap 1 hr, and smoke 45 min glaz with apple cider vin,homemadewhiskey.apple juice, brown sugar, and black cherry whiskey. Always awesome. But I tried some ribs that were dry and were awesome. So question is do you just put on smoke until they're done no wrapping at all or is there anything else I need to do? Anyone have any techniques for dry ribs thanks.
  2. mjeffcoat

    mjeffcoat Fire Starter

    There are all kinds of methods but basically once the meat gets above 140 it does not absorb smoke anymore.
  3. brgbassmaster

    brgbassmaster Meat Mopper

    Ya I knew about that. More wanted to see if people wrapped or no do they add a mop the whole time or just put them on the pit and leave until they are done. Thanks appreviTe the response
  4. jbills5

    jbills5 Meat Mopper

    Dry typically refers to not having the ribs sauced
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I never wrap, mop, or sprits ribs.

    Throw them on and cook till probe tender.

    I usually cook them at 275.
  6. timberjet

    timberjet Master of the Pit

    Not true.
  7. I don't wrap rib but do mop them a cpl times the last hour after the bark is set.
  8. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I agree with timberjet, this is not so. Meat will get smokier the longer you leave it in the smoke plain and simple.

    The 140° limit has to do with nitrogen dioxide reaction with the myoglobin in the meat that produces the smoke ring. The reaction stops at 140°F.
  9. brooksy

    brooksy Master of the Pit

    Never wrapped ribs!! Throw them on the smoker with them getting a smoke bath for 5/6 hours and you'll be good to go!

Share This Page