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ThisLittlePiggy wrote:Sorry to be late to the thread - but can't help adding my two cents - if you're just grilling your ribs at the *end* of their cooking time you're going to get no smoke flavour - as the meat cooks and the "pellicle" (outer crust) forms the meat will absorb less and less smoke, by the end of the cook smoke penetration is almost nil. That's why most smoker "how to's" will suggest you only really need to add wood at the beginning of your cook - after a certain point you're just wasting wood.
If you want a smoker-style rib on a gas grill you'd be better off starting the ribs unwrapped (indirect heat, as close to 225 as you can get, and with a foil waterpan under the meat on the indirect side if you can). You can then add a foil pouch with woodchips on the "direct heat" side. Cook with wood for an hour, and *then* foil (or not). I cook ribs this way all the time visiting my folks who only have a large gas grill, and with a little practice you can get some very nice ribs... don't overcrowd the grill though - you really need to keep your meat as far away as you can from the active burner side.
roastntoast wrote:So how would you explain a SMOKE RING in any meat that is smoked ?
Bytownbbq wrote: Hate to break the news to you but meat doesn't absorb smoke nor does it penetrate the meat . Smoke is adsorbed by meat which means it just sticks to the outside of the meat.
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