Hi Everyone!

Discussion in 'Roll Call' started by kiwimatt, Dec 19, 2015.

  1. kiwimatt

    kiwimatt Newbie

    Hi there

    My name is Matt and although new Im addicted to smoking meat (just ask my neighbour). I live in New Zealand where this type of cooking is not that prevalent, but it is catching on.

    I have had my smoker (a basic offset smother) for 3-4 months and have had some successful cooks and some very average ones - but one or two off the charts good though that have taught me, if you get it right, the meat is to die for good, as you all know. So I'm very motivated to master the technique as much as possible.

    So a couple of questions if I may:

    One of the issues I have had is dry beaf ribs. I do the usual things, ie cook at 225-250, have a pan of water in the smoker and baste with Apple Juice regularly, and rest in foil min 30mins before eating.

    The one thing I haven't done is wrap. My ribs take 6 hours to cook (till the meat peals off the bone real good). I haven't wrapped mainly because it seems to be at the expense of a good bark which takes the full cook time to develop. To me a good bark is one of the best things about smoked meat - without this may as well use the oven.

    She here's the questions - how do you wrap without forgoing bark. And any other tips to keep the ribs juicy?

    Any comments appreciated and look forward to being part of this forum.

  2. [​IMG]   Good morning and welcome to the forum, from a beautiful cool day here in East Texas. Lots of great people with tons of information on just about  everything. 

  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this site. I'm sorry, I can't help. Beef ribs are probably my worst cook. Good luck, Joe

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