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The Water Cooler
General Discussion
Smoked Ribs
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<blockquote data-quote="PBramble" data-source="post: 2371683" data-attributes="member: 5778"><p>Usually just trim the fat, pull the membrane and dry rub liberally. 2 hours on the smoker, 1 hour foil wrapped then unwrap and tighten them up. Usually about 30 to 45 minutes. I keep the temps around 225-235. No sauces here. I don't like the "bark" it creates when cooking. As a side note, I like to keep a pan of water/beer/sliced fruit under the ribs while cooking. I don't know if it actually makes a difference, but it's done well for me. I also only use fruit woods for the first 2 hours of smoking. IMO, the smoke taste is lighter and not as harsh.</p></blockquote><p></p>
[QUOTE="PBramble, post: 2371683, member: 5778"] Usually just trim the fat, pull the membrane and dry rub liberally. 2 hours on the smoker, 1 hour foil wrapped then unwrap and tighten them up. Usually about 30 to 45 minutes. I keep the temps around 225-235. No sauces here. I don't like the "bark" it creates when cooking. As a side note, I like to keep a pan of water/beer/sliced fruit under the ribs while cooking. I don't know if it actually makes a difference, but it's done well for me. I also only use fruit woods for the first 2 hours of smoking. IMO, the smoke taste is lighter and not as harsh. [/QUOTE]
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Smoked Ribs
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