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Still can't get Smoke through all my Ribs.

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  • efincoop
    commented on 's reply
    Thanks for your feedback Chiller Phil. I plan to experiment with both style to see if there is a noticeable difference. Okay really its just another excuse to cook ribs!

  • Chiller Phil
    commented on 's reply
    Meathead stated' "using a spice rub not only adds flavor, but it helps break up the boundary layer."
    I contend, this "Increases" the probability of smoke particles attaching to the surface of the food.
    Decreasing the amount of the spice rub "decreases" the probability.
    The rub increases the surface area, thus increasing turbulence of the boundary layer and in turn increases the probability of not only smoke particles encountering the foods surface, but also convection heat energy.

  • Ernest
    replied
    Ribs at 140 internal temperature on a smoker? No way those are cooked to tender. That's probably why they are white

    Leave a comment:


  • Ernest
    replied
    Smoke ring has nothing to do with smoke penetration.
    I'm not quite sure I understand the issue.
    Next time, put your ribs in the freezer for at least 30 minutes before you get them in the KBQ.
    Open all the poppets fully and just let them rid.

    Next question, what do you mean by "keeping them under 140"?

    Leave a comment:


  • lostclusters
    commented on 's reply
    From what you just said I do not think I addressed your concern. Now it seems that what are are describing is loin meat in your ribs WhiteSmokeExpert

  • efincoop
    commented on 's reply
    Chiller Phil I have read the reference article and I'm just not seeing anything that disputes Jeremy's theory. I may very well be missing it, but the closest reference I found was in the Smoke & Food section "When smoke particles approach the meat’s surface, they follow that boundary layer around the food. Very few ever touch down.....So using a spice rub not only adds flavor, but it helps break up the boundary layer."

  • efincoop
    commented on 's reply
    Thank you for sharing that information. I will definitely check that article out!

  • GolfGeezer
    commented on 's reply
    +1 on the cherry wood. The "smoke ring" doesn't really add flavor, but I have that fruit woods (apple or cherry in particular) produce a more noticeable ring.

  • 58limited
    commented on 's reply
    One other thing: for shorter cooks like ribs, I'll open the top poppet valve between half way and all the way. Most of my ribs have the smoke ring going all the way through the thin end and most of the way through the thick end.

  • WhiteSmokeExpert
    commented on 's reply
    Yeah, I got the probe that came with the cooker. But I had a couple of inkbird probes in there, I noticed that it's a lotter hotter than the probe at the top, I already had my dial set at 180 as it is, but it read 235ish on the top probe and 250ish on my inkbird probe.

  • WhiteSmokeExpert
    commented on 's reply
    Will do.

  • WhiteSmokeExpert
    commented on 's reply
    I think they just get cooked too fast. I've gotten them pretty dry and still had the coloring I like.

  • WhiteSmokeExpert
    commented on 's reply
    When, the meat's white it has a tougher texture to it. Thx for the advice however, I'll try the freezer. That sounds like a great idea.

  • frigate
    replied
    Welcome to the pit.

    "If anyone getting the smoke ring on the thin part of the ribs I'd like to know your methods."

    I use cherry wood only. It gives a great smoke ring.


    You say this is happening with all the smokers you have had. It is something you are doing common on all your smokers.

    Do you use a water pan?

    The 140 degrees F you talk about is it internal temp.? If so what do the ribs look like at 203 degrees F internal temp.?

    Did you remove the membrane?

    Just trying to help.
    Last edited by frigate; September 17, 2021, 06:58 PM.

    Leave a comment:


  • Dr. Pepper
    commented on 's reply
    Chiller Phil while it might not make a difference in his cooks, I can attest to often pushing the upper poppet outward when I’m putting wood in the fire chamber. I’ve made it a habit to check out the upper poppet position after I’ve added wood.

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