Smoked a couple slabs of ribs...

Discussion in 'Grilling Pork' started by johnman6996, Oct 3, 2016.

  1. johnman6996

    johnman6996 Fire Starter

    Did an in-chamber smoke last week.  The ribs turned out AMAZING.  I will not be using any water pans in the next smoke because the lower rack wasn't as tender because of the 30 degree difference in temp.  When the water evaporated the all four zones were exactly the same temp.  The smoke box will be done in a few weeks, then on to true offset smoking!  Going to add a third rack to the smoker and a chimney later on.

    Has anyone tried the 3-2-1 method with pans instead of foil?  The picture of the covered pans is before they initially got into the smoker.  I want to try the 3-2-1 method with the sabs going back into the pans for two hours instead of individually wrapped in foil.  Wrapping 60+ slabs of ribs would take a lot of time and foil.
  2. smokinal

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

    The ribs look fantastic!

    I have used pans for the foiling stage, they work quite well.

  3. johnman6996

    johnman6996 Fire Starter

    Thanks Al!

    I was worried that the rub would come off. Just put the juice in the pan then? I was going to lightly spray them down before they went in the pan. I was also considering just spraying them down every hour instead of doing the two hours in a pan. The smoker get back up to temp pretty quickly.
  4. smokin jay

    smokin jay Smoking Fanatic

    That's a lot of ribs! Looks great!
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I prefer to not foil ribs and let them run straight through. No spritzing, no foil, no mopping, no sauce! Just good ol meat and SPOG!
  6. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking load of ribs!
  7. slipaway

    slipaway Meat Mopper

    Al, I have usually wrapped my ribs for the 2nd few hours with honey and brown sugar - meat side down.

    If I use a foil pan would I do it just the same? Brown sugar and honey on the bottom; meat side down and then cover tightly with foil?


    Always trying to learn................

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