I've been absolutely tearing through pellets with a huge smile on my face as I am a few weeks into being a pellet owner. So I am down to a small amount of pellets that will not get me through a full cook of baby back ribs. I need to use the smoke either at the start or at the end of the cook.
Would fellow club members go to their oven first and finish with the limited time on the smoker? or would they put the raw ribs on the smoker and finish elsewhere.
I would smoke first then transfer to the oven. It's my understanding that smoke is most effective early in the cook with diminishing returns as the cook continues.
Smoke 'em first, then finish in the oven. The ribs won't know the difference if you don't tell them. If your oven will run in convection mode, even better. I have done that with butts a couple of times after the stall.
Last edited by Steve R.; April 17, 2020, 09:30 AM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
They have directed you properly my son. There is one exception that his Highness Huskee ( has a good ring to it) alluded to, that being the pronouncing of said fare that you are cooking. ‘‘Tis waw WIBS! Alas (Dewesy55 uses that word) , I hope you don’t forget it, Wibs my man, Wibs.
Sorry Mr. Bones , you may use it, but Dewesq55 has attached his name to it fer the rest of our Pit lifetimes. But, take solace my good man, allack is yers! 😷
Learn all about wood smoke and how it adds flavor to BBQ. Find out whether you should be using wood chunks, chips, pellets, logs, or sawdust in your cooker. Discover the truth behind the claim that different woods have different flavors.
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