ribs in a pan?

Discussion in 'Pork' started by twistertail, Feb 9, 2012.

  1. twistertail

    twistertail Smoking Fanatic

    Doing ribs tomorrow and following the recipe from the Myron Mixon book.  I made up the rub and the spritz and they are in the marinade now.  He says to put them in a foil pan and put that into the smoker, I've never done them that way and just wondering if you still get as much smoke flavor? 
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    I smoke a lot of stuff in pans
    Never did ribs that way.
    And yes they will get smoke .
    I think ribs would be better just on the grates
    or in a rib rack. I do think they would get more smoke
    out of a pan .
  3. I have to agree with jrod62 on this one.  If your ribs are on a grate or in a rib rack, I think they'd get more smoke too.  I've done a lot of ribs and have never put them in an aluminum pan... I'm wondering if the pan idea is like a modified version of the 3-2-1 or 2-2-1....just my VH $0.02.....

  4. flash

    flash Smoking Guru OTBS Member


    Marinade with Mojo Crillio. Spoon some over the ribs and rotate them on occasion.


    they got plenty of smoke. Too add, these ribs got around 4 1/2 hours of smoke.
    Last edited: Feb 9, 2012
  5. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Great ! Now i will have to do some ribs in pan !
    Flash, them ribs looks :drool
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I do spatchcocked chicken in a pan all the time. I guess it's time to try a rack of ribs.
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    I haven't tried Myrons rib recipe but a friend of mine has, He said they came out mushy [​IMG]

    Interested to see how they come out.

  8. Those ribs look great Flash. Are they spares cut apart? 

    Personally I haven't tried ribs in a pan, I always put them on the rack 3-2-1 for spares and 2-2-1 for babys.
  9. flash

    flash Smoking Guru OTBS Member

     Those are actually Beef Ribs, Shorts and Backed. Too cut down on the mushiesness raptor, you could always remove them from the pan for the last 1/2 hour and place them on the grate. I do that sometimes. Have not tried it with spares, but suppose you could. I would try leaving maybe two bones together. Not really sure why.
    Last edited: Feb 10, 2012
  10. Haven't tried beef but those sure look nice and tasty! Thanks

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