Ribs- Start in Oven- Finish on Smoker

  • Thread starter Thread starter Jed
  • Start date Start date

 
J

Jed

Guest
I am in a time crunch for an upcoming party. I have 8 BB racks which I need to start in oven and then finish on smoker. I have about 3 hours to devote to this. Does anyone know a good time combination (e.g. oven at 200 degrees one hour + smoker 2 hours, etc...)? Thanks!
 
Welcome Jed

No need to use the oven, just run the WSM hotter like 300ºF+ plus and they will finish on time, no problem.

Start with 1/3 ring of unlit, dump a heaping big chimney (like Weber or Raichlen chimney) of lit or two small chimneys on top.

Provided they are small back ribs (less than 2lbs per slab) they will finish in 2 - 3 hours at higher temp easily.
 
Thanks Shawn/Dave. Foil or no Foil? Dumb question: if you use foil, do you mean wrapped, and, if so, how does the smoke penetrate?
 
While I'm not Shawn or Dave....yes foil to be sure they get done in your target time. Foil means completely wrapped tightly in foil. You can add some liquid like apple juice if you like (I often do). Foiling speeds up the cook by braising the meat. Smoke does no longer penetrate so it really makes no difference if you do them on the WSM or in the oven. The one drawback in foiling is the bark gets soft, so taking them out and back over coals for a few minutes is often done, or foiling with enough time for an additional 15-30 min in the WSM to set the bark a bit.
 
Originally posted by jed:
Thanks Shawn/Dave. Foil or no Foil? Dumb question: if you use foil, do you mean wrapped, and, if so, how does the smoke penetrate?
Click to expand...
No foil for about 90 minutes. Take a look at K Kruger's link to one of his posts in my link above
here
 
Originally posted by Don Irish:
While I'm not Shawn or Dave....yes foil to be sure they get done in your target time. Foil means completely wrapped tightly in foil. You can add some liquid like apple juice if you like (I often do). Foiling speeds up the cook by braising the meat. Smoke does no longer penetrate so it really makes no difference if you do them on the WSM or in the oven. The one drawback in foiling is the bark gets soft, so taking them out and back over coals for a few minutes is often done, or foiling with enough time for an additional 15-30 min in the WSM to set the bark a bit.
Click to expand...

I realize I was not clear here....smoke first for 90 minutes - 2 hours or so, then foil....
 
Originally posted by Don Irish:
While I'm not Shawn or Dave
Click to expand...
Don,
I'm no expert here. Never feel like you're stepping on my toes. After all, that's what we are here for. Whatever I pass on was learned here from somebody else, including you. Jump in on me any time. I'm not supposed to be looking here while at work anyway.
icon_smile.gif
 
Last dumb question...promise. Am I smoking these 8 racks on the top or bottom grate, or should do 4 and 4 then rotate?
 
Thanks Dave, I just figured that jed wanted advice ASAP....jed - I'd rotate after 45 minutes-1 hour. When done low and slow generally the top grate is hotter than the bottom, not sure when done basically high heat. Let us know how they come out.
 
Thanks, all! I'll do 4 low, 4 high, then rotate and learn in the process.
 
You must log in or register to reply here.

 

Back
Top