JustAnotherNut
Platinum Member
- Dec 31, 2015
- 10,650
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I disagree.
Low and slow in the smoker. 10 hours.
Falls off the bone.
I've heard about these smokers a lot but I don't have personal experience with them. All my years of meat grilling has been done the conventional, old-fashioned way. I wouldn't mind trying one of these meat smokers one of these days and see how it goes.
Once you've done smoked ribs, you won't go back to the grill. Save the grilling for steaks, chicken, fish & burgers. Ain't nothing finer than baby backs from the smoker. Unless it's smoked salmon.
You have my curiosity going, sir. Now I really want to try out a smoker on ribs and see what kind of food-mad-scientist dinner I can come up with.
That's Ma'am, thank you.
Hubs has a Smoke Vault similar to this one that uses propane for the heat that is on the bottom of the unit. In the tray just above the heat is smoking wood chips that create the smoke that cooks & flavors the meat. He sticks the ribs up on the top 2 racks (adjustable) and in about 3 or 4 hours, they're ready. It does take some attention though.....mainly keeping an eye on it by checking it periodically & refilling the wood chips if needed.
He's also done some jerky in it too....thin sliced meat, soaked overnight in a brine and smoked till semi-dry, maybe an hour or so(?)