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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / ?Smoking Beef Ribs
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    ?Smoking Beef Ribs

    Roger/OH
    Sun May 15, 2005 11:52 am
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    I am smoking some beef ribs in a Binkman Smoke and Grill. The recipe I am usin is Texas BBQ Ribs. Should I use a water pan with theses? I don't plan on using the honey brown surgar mixture and am going to use my sauce Running Creek Barbeque Sauce. After 2 1/2 hours the recipe says wrap in foil and cook for another 2 1/2 hours. What does the foil wrapping do for them? Should I mop them with my sauce I am using or just leave them unwrapped for the 2nd 2 1/2 hours? I am a little worried about the surgar in the sauce burning,
    When I have attempted ribs in the past, they have turned out dry and tough.
    Chipfo
    Sun May 15, 2005 3:59 pm
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    In a Brinkman Smoke and Grill, the fire is in the bottom and food is overtop of the fire right? Pan of water in the middle between the food and fire right? Dome lid? If this is the type you have then you will need to put the pan of water in for smoking. For grilling you would not use the pan of water but For slow smoking (as in the recipe) the food does not sit directly above the heat source so the pan of water will help keep the direct heat off the food. I have a New Braunfels , it has a seperate firebox and smoking chamber for just that reason.

    Wrapping in foil half way through will stop the smoking process but will keep it cooking for tenderness, it all depends on how much smoke flavor you like, leaving it off will make it have a heavier smoke flavor. The foil will also cause your meat to steam, plus it will help keep it moister, it is really a preference call. How smokey do you like it?

    If you use the foil I don't see any reason why you couldn't substitute your sauce at the time specified for the other sauce, if no foil then I would wait for the last 20 or so minutes before removing them from the grill, at that low temp it probably wouldn't burn but why take a chance. Sometimes when grilling I will put it on first because I like the sauce to be slightly caramelized and sticky. But not when smoking.

    You stated your ribs have come out tough in the past, I would recomend following the recipe as is except useing your own sauce, see how you like it and adjust from there next time to your prefferences icon_biggrin.gif

    Keep an eye on the temp in that little smoker or you may wind up burning them.
    Roger/OH
    Sun May 15, 2005 6:53 pm
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    Thanks Chipfo. The turned out great. I used my sauce in half and the honey brown sugar in the other half. Both were fantasic.
    Chipfo
    Mon May 16, 2005 11:57 pm
    Food.com Groupie
    Hey, cool. I am glad your ribs turned out good, good call on doing part of the ribs with the recipe sauce and part with your sauce, now you know. I read your review on the recipe and having to place them in the oven to finnished them off (because of weather) they cooked about same as if they were still on the smoker because they were already wrapped in foil, at that point it didn't really matter where the source of heat came from since they were wrapped in foil icon_smile.gif
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