Will there be any difference if I?

[12ring]

Will there be any difference in the final product if I put smoke to my spare ribs for 3 hours and then finish them for the last few hours in the oven? When I do ribs I sometimes foil sometimes don't foil but I always have cooked them the entire time in the smoker.

Tomorrow we're expecting awful wind so I was thinking rather than fight temp fluctuation and blowing dust, I would put 3hrs of smoke and then finish in the oven but im affraid they won't be as good that way. Is there really any difference how I finish them after they take on the smoke?

 

[bosox20]

I have never done it but I think it could work fine. The smoke time is the most important I think.

 

[eman]

Heat is heat is heat. Once you do the 3 hr smoke then the 2 hr step is just heat and steam(if you foil).

 The one hour will add more smoke but Not as much as the 1st 3 hrs.

 I have done ribs , butts and brisket this way.

 

[foamheart]

As above said, it works excellent! Not only do you have better control (if you are using a fire breather), but its so much easier for saucing and glazing. You can get higher temps for saucing and glazing and it really works great.

/waves at eman

 

[chef jimmyj]

Three hours is plenty on Ribs then finish in the oven. The only way to build more of a smoke flavor is a full cook in the smoker no foil.but it is only if you like heavy smoke...JJ

 

[jarjarchef]

As stated above it will work fine.

We do that in catering a lot if needed. We dont have any large smokers to speak of, so we have to improvise a lot for menus that request smoked anything.....

 

[12ring]

Thanks a bunch for the replies.