Two hours on the Weber, then three hours in the Masterbuilt?

[Panfish Guy]

I was wondering if I did my baby back ribs two hours on the Weber grill and then finished them off in my Masterbuilt smoker if I would have more of a smoky taste. I have been foiling them, with apple juice, for two hours, after two hours of smoke, and then saucing and finishing them off for an hour. What are your thoughts?

[OnAFly]

I would smoke first, then foil if you want to go that route. My best racks have been produced using the 3-2-1 method. 3 hours smoke, 2 hours foiled in the oven, 1 hour on the grill brushing with sauce. I was convinced I just couldn't smoke good ribs before I tried this.

[picksbigwagon]

My best results are smoking them bone down for 225, then flipping them bone up at 200 for 2 hiurs, slice and serve, I don't like sauce on my ribs

[eyeguy 54]

babybacks I smoke 2 hours with half mesquite and half apple bone down. Then foil for 2 hours, bone up, some sauce and brown sugar on the foil, then back on with some sauce for half hour, 2-2-30. St Louis style I like 3-2-30 minutes. Both in the Masterbuilt. I like to take the dripping from the foil and add some brown sugar to it. Cook it down a bit in the wave. Then let it sit a bit and spoon the grease off before brushing. So many ways to enjoy ribs. :)very nice and smokey with the mesquite.

[Panfish Guy]

Thank you very much for the suggestions! Eyeguy those ribs look terrific! Have been having very good luck with ribs on the Masterbuilt, but thought that starting them out on the Weber might give them more smoke flavor and possibly a smoke ring. Just a crazy thought I came up with early this morning. This experiment will have to wait for another day, as I took the easy way out and put the ribs in the Masterbuilt.

[Panfish Guy]

I guess it would be like putting poked eggs on the Weber grill for ten minutes and then in the Masterbuilt for ten.

[eyeguy 54]

I guess it would be like putting poked eggs on the Weber grill for ten minutes and then in the Masterbuilt for ten.

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maybe a smoke ring would appear on the eggs that way... lol

I don't know if I have ever had a smoke ring on my ribs. Just a rookie so not sure how to get it.

[Grainbelt]

If your meat is cold before you put it in the smoker you will have a better smoke ring.

[Slabasaurus]

I don't know if I have ever had a smoke ring on my ribs. Just a rookie so not sure how to get it.

I'm not sure it really matters with ribs anyway - As long as you have a nice bark on the ribs though I wouldn't care one bit. The last two batches I've smoked up had a real nice smoke ring... the two batches prior to that didn't have much of a smoke ring, but they were larger racks and had a bunch more fat on em.

For what it's worth, the technique I use is pretty similar to yours. 2ish-2ish-30ish at 225 for baby backs, though I use a big green egg and lump charcoal with 2 chunks of applewood.

Here's an interesting article I read a while back when I was starting to nerd out on this stuff...

Neat Article on Smoke Rings

[eyeguy 54]

read this in that link. makes sense now why I have no ring.

Don't use electric smokers. That is partially because the wood smolders at a low temp in electrics, and high temps are required to create the NO and CO. Experts at cooking in electric smokers sometimes add a charcoal briquet as well as wood to create the correct atmospheric conditions for a smoke ring. Some of these briquets actually contain powdered sodium nitrates, which enhance ring formation. But in general, a vigorous charcoal or wood fire at just the right temperature, produces the deepest ring and the best meat. Click here to learn more about wood and smoke.

[Panfish Guy]

Interesting read!

[OnAFly]

You can also take what ever you're putting in the smoker and coat it in Tender Quick. Leave it for an hour and then rinse it. Apply a rub or what ever you want, then smoke it. The ring will appear. Apparently, it's just the Nitrogen based compounds in the air reacting with the meat. By putting a nitrogen based compound (Tender Quick) on the surface, you're achieving the same thing.