I've noticed that whenever I make ribs on the top shelf in my WSM they come out drier than when I make them on the bottom shelf. Is it due to temperature difference or is it the moisture coming off of the water pan? (Or maybe it's because whenever I put ribs on the bottom shelf it's usually because I have a brisket or pork shoulder on the top shelf which drips fat below?)
Ribs come out moister on bottom shelf vs top shelf
- Thread starter Rich_S
- Start date
Al Silverman
TVWBB Pro
Hi.
More likely than not, its the lower temps. since the water doesn't add moisture to what you're cooking.
Al
More likely than not, its the lower temps. since the water doesn't add moisture to what you're cooking.
Al
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Silverman:
Hi.
More likely than not, its the lower temps. since the water doesn't add moisture to what you're cooking.
Al </div></BLOCKQUOTE>
I know that it's accepted wisdom here, but is it really true? I mean, I know that the steam isn't going to penetrate the meat and make the inside more moist, but isn't at least possible that it keeps the outside of the ribs from drying out?
Hi.
More likely than not, its the lower temps. since the water doesn't add moisture to what you're cooking.
Al </div></BLOCKQUOTE>
I know that it's accepted wisdom here, but is it really true? I mean, I know that the steam isn't going to penetrate the meat and make the inside more moist, but isn't at least possible that it keeps the outside of the ribs from drying out?
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rich
... but is it really true? I mean, I know that the steam isn't going to penetrate the meat and make the inside more moist, but ...
</div></BLOCKQUOTE>
It's kind of like religion, you either believe it or you don't
. I doubt if that argument will ever be settled. However, I would lean toward the view that the moisture created in the pit does have some noticeable affect on a thin meat, such as a rib, with less heavy fat content, than it does on a butt which produces it moisture through juices created as the fat renders.
Paul
... but is it really true? I mean, I know that the steam isn't going to penetrate the meat and make the inside more moist, but ...
</div></BLOCKQUOTE>
It's kind of like religion, you either believe it or you don't
Paul
Al Silverman
TVWBB Pro
I can only say two things about water pan moisture.
First, for the water to go from vapor (as in steam) back to water it has to have its temp lowered. This is condensation. I may be wrong but I don't think the ribs are cool enough to cause condensation.
The other thing I can say for sure is that meat will not absorb moisture while cooking. If you think I'm wrong, boil a piece of meat in water for several hours and it will be dry as a bone. The longer it cooks in the water the drier it gets.
Al
First, for the water to go from vapor (as in steam) back to water it has to have its temp lowered. This is condensation. I may be wrong but I don't think the ribs are cool enough to cause condensation.
The other thing I can say for sure is that meat will not absorb moisture while cooking. If you think I'm wrong, boil a piece of meat in water for several hours and it will be dry as a bone. The longer it cooks in the water the drier it gets.
Al