Is a 16 year old guy having sex w/a 16 year old girl a pedophile? See, that term pedo gets thrown around a lot. Equivalent to more than a normal one, for sure. I will say that while I still did kind of pussy out. My idea was similar to yours-that I could load a ton in at once to minimize this effect. I either become too fearful, or physically incapable. The reason I decided to try the foil method is that I've always had a hard time breaking through smoking it, because by the 2nd or 3rd hit I'm tripping and reality is starting to go away, but I'm still trying to hit the pipe (so I get enough to break through) but I end up tripping too hard and I have to stop, and I've never quite made it there, for that reason. The part I disagree with, in the post above, is only loading one hit at a time. I actually made kind of a pipe with foil around an empty cardboard paper-towel roll. I would have to agree that making a kind of "half pipe" as mentioned is good. However, I haven't used this method a lot. I have smoked DMT off of foil before, and it seems to work okay. Let’s keep it real.Okay, so I know this is old as hell but I do have something relevant. If it helps make things easier you could use a regular kitchen oven here and bake the ribs while in the foil pouch, but come on. We want to aim for about 1.4-inch retraction. This stage will effectively braise your meat and allow the fat in the ribs to render further.Ī good visual aid here is to look for the meat to retract a touch at the end. Once you have wrapped your ribs tightly, place them back in your smoker, and cook at 225☏ (the standard smoking temperature) for 2 more hours. What you use as your liquid here is up to you, but a good go-to here is a little mix of apple cider, butter, and dark sugar. This will help create a sort of flavored steam, which will infuse the ribs with flavor while also making the meat tender. In the pouch, you add a little liquid which will steam up during cooking, adding more flavor and moisture to the ribs. Once the 3 hours are up, you will need to wrap the ribs tightly in an aluminum foil pouch. This is where we turn regular BBQ ribs into fall-off-the-bone tender beauties. This all-important second stage is where we get to tenderize the meat. OK so the first stage is all about cooking the ribs, but the second part is where the real work is done. Baby back ribs are often prone to drying out when cooked for longer than this.įind out more: How long does it take to smoke baby back ribs?Īdding apple cider and butter to ribs in foil can help infuse added flavor to your meat Wrap for 2 hours It has a beautiful layer of paprika, cayenne pepper, and mustard.Īn important note here is that three hours is perfect for pork spare ribs, however if you’re using baby back ribs you should cook them for just two hours. If you want to make your own, try my pork seasoning rub. Everyone has their own personal favorite, but if you’re looking for inspiration then check out this list of my favorite store-bought rib rubs.
Find out why with our guide to the best smoking woods for pork.īe sure to prep your ribs by applying a generous amount of BBQ rub to them. We use fruit-based woods like apple, cherry, or maple for pork.
This long exposure to smoke will not only infuse the meat with flavor, but also start to break down the fat content found within the flesh of the meat. It creates a good level of low and slow smoke that will help bring your ribs to temperature smoothly and evenly. Go for a temperature of 225☏ (107☌), which is our default heat for meat smoking. We do this at a low temperature over heavy smoke. To get the ribs to begin to render, we need to smoke them for three hours.