Quote:
Originally Posted by luvjign
CR, sounds like you've got it figured out. I don't own a smoker, but gonna get one. When you say "keep the moisture content stable while smoking", how are you doing this? I've just always assumed that smoking them (slow cooking) would zap most of the moisture. I guess that's where I need guidance on smoker cooking. I guess I gotta venture from C.com long enough to do some surfing on the subject. Also, never heard of pre-washing the ribs with dish washing liquid.......actually, never heard of pre-washing any food with dish washing soap, until I saw the thread on here about doing that with crappie. I can't imagine doing that to any food!! Thanks for the tips.
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once my ribs are done i have a hard time keeping them on the bone when i take them out of the smoker...i don't add any water to the smoker, foil the ribs, or inject them at all. most people pull their ribs off too early, i pull them off right when the fat renders and tenderized the ribs.
i think keeping the moisture content stable just comes from keeping the temperature constant. if your smoker spikes a bunch you'll get them dried out.