Salted them overnight then put the dry rub in the morning. After putting the dry rub on let them sit on the counter for about 1.5 hours before putting them on the smoker.
Smoked at about 250 for four hours, with what seemed to be like good smoke for at least the first two hours (see video for smoke level). Filled water pan, which at some point ran dry.
First time running this new (to me) WSM, and felt like was able to keep steady temps and good smoke, but the taste of the food suggested otherwise.
Cant figure out why there’d be almost no smoke flavor, only things I can maybe think about is i) too much dry rub blocking smoke penetration (although not sure that’s a thing) or ii) letting them sit out and get more to room temp instead of putting on cold straight from the fridge
Pics of ribs with dry rub pre cook in comments.
Any advice appreciated
by hmio213
27 Comments
Ribs pre cook
https://preview.redd.it/9oe2cyd75ung1.jpeg?width=3024&format=pjpg&auto=webp&s=e7f72a38c0682766169524163c1421c43fb1aaff
What kind of wood and how much? What kind of charcoal and what lighting method did you use?
Did u you wood to smoke them or only charcoal?
Did you just smoke w charcoal or did you use some wood too? Ive heard the thing about dry rub not letting smoke penetrate but Im not sure its real. I heavily season some ribs and still get excellent flavor.
From my understanding, meat takes on its most smoke when cold. You let it sit on the counter for 1.5 hours, so I assume it was close to room temperature when you put it on the smoker. Next time, put it on the smoker when it’s cold. That said, these look smoky, so are you sure you don’t have Covid? 😂
I guess my big question would be what are you comparing them to? Are you comparing them to ribs you’ve had in a restaurant where they are possibly using an offset smoker?
The main thing I can think of is you possibly need to spritz them with water more often. If you dry brined them with salt the night before they are going to be pretty dry on the outside with the heavy coat of seasoning. Meat has to be pretty wet for the smoke to stick to it. It’s the same reason brisket does pretty well because it has a ton of water evaporating off of it keeping the outside moist, but you still need to spray them in order to keep them moist and absorbing smoke. This actually depends on where you live, and if you live somewhere with dry air or less humidity, you need to spray more often.
What kind of wood did you use ?
Nothing about the prep seems like it would stop the smoke flavour. So I think the problem at the cooking stage.
250 seems a little high, I’m happiest running at 225 in the 18in. At least until I have a colour I like then it can go up a little. But if the smoker decides it wants to run at 250 who am I to say no.
Charcoal can have a huge impact of the taste. I am a big fan a local brand of lump charcoal. Try a different brand of charcoal.
The type of wood chunks you use is important, and you really want to be using wood chunks. As much as you can hold in your hand is often what I’ll throw on top of the lit charcoal, but it can vary. Maybe add more wood next time. Maybe a different flavour
Time seems a little short. I’ll often let’s ribs go for about 5 hours. But by four you really should have had some nice bark, especially if they were unwrapped.
You’re in a good place, too often food has too much smoke and leaves a campfire taste and that is worse than minimal taste. Keep a log, try really easy things like smoked cream cheese or spam for hands on experience, and read up on the virtual Weber website. Making little changes everytime, you’ll get there.
Funny thing, I sometimes suffer from the “proximity effect”. The more time I spend near the smoker, the less likely I am to taste the smoke on the food. It makes me laugh when I warm up the leftovers the next day, and I can clearly taste the smoke I thought I was missing originally.
Get rid of the water pan, that looked like a bunch of steam with some smoke. We need more info, what are you burning? At what height did you put the meat? Why did you salt overnight? I agree that you should definitely do a couple spritz sessions instead of the water pan. But honestly it just looks like you were grilling ribs with a shut lid on charcoal. Try closer to 200 and try some briquettes from some type of tree that you prefer. Did you wrap at all? The room temp thing doesn’t mean much, I let mine get room temp every time, 30 minutes to 1 hour and I don’t think 30 extra minutes is going to dodge smoke flavor.
If you watch the pit masters they never put their rub or salt on overnight. Idk if that caused it.
I sometimes do not fully pick up on the smoke flavor until the next day. Too desensitized after the cook from being around the smoker.
Try less water in the pan and pecan for wood.
Sometimes it just works out that way. I bought an offset smoker during the holidays because after years of using a kettle or a drum smoker, I missed the unique taste that only a stickburner can give.
My first cook was a whole slab of spare ribs, and they came out excellent. That’s just what I was missing! That real smokey flavor!
The next cook was baby backs. They were very good, but the smokey flavor didn’t come through. Same cooker, same technique, same oak wood for fuel. Outside temps and wind were different, and I think I used a different rub.
Every cook is different.
I always put them on right out of the fridge. According to Meathead, smoke sticks to cold, wet meat. Maybe that time resting at room temp robbed you of 30 minutes or so of good smoke sticking time
To get a consistent 225, take a standard pencil. Put it in the vents. Close the vents until they hit the pencil. That is the amount you want the vents open. Just to be clear, you’re using the pencil as a guide. Don’t leave it in the vents. Lol
Covid?
Hi friend..
I have no real answer.. but i know what could potentially affect good smoke flavor absorption:
– a very thick rub high in sugar could have lower smoke flavor effect
– your smoke looks a bit on the white side, go for more blue transparent at 250
– if your water pan ran dry, i think this is the reddest flag your ambient was too hot
But i’d still be surprised as you.. normally these things don’t have such a big effect
Wait until tomorrow, then you’ll taste and smell it
Sounds kinda silly, but take a shower and brush your teeth before taking them off & eating. The smoke from starting a fire and tending to stuff during a cook can really make you blind to it.
Go take a hot steamy shower while they rest, brush your teeth, use some mouthwash.
Then you’ll find the smoke
I’ll be washing my face and inside of my nose before dinner from now on.
This is GOLDEN Information.
What kinda of wood did you use and how much?
Did you throw in wood chips soaked in water?
My first thought is. Letting the meat sit out for over an hour is nothing but a waste of time.
Lump wood chips soaked in water a few hours before smoking. They burn too quick if ya throw them on direct.
What wood are you using?