Smoking Question

milehighegghead

I am going to smoke some pork country style ribs today, and I had a quick question for you all. When you smoke, do you use indirect heat (platesetter), or smoke the pork right over the fire? Thanks!!

BamaBackdraft

I like indirect with wood added for smoke flavor. You can up the temp near the end to add sauce if needed. I like them without sauce and just a rub added before cooking.

Hammer

The majority of the time I cook indirect. Always with a drip pan as well.
Hammer

Beanie-Bean

I've done both ways, indirect and direct. If you go direct, try to use an elevated grid to get the pork further away from the fire. The ribs I cooked the other evening were direct/raised grid/250 deg dome. Just gotta keep flipping them and turning the grid to avoid the hot spots.

Check out the recipes on thirdeye's site here:

http://playingwithfireandsmoke.blogspot.com/2002/09/pork-country-style-ribs.html

There is also another recipe from Dizzy Pig:

http://www.dizzypigbbq.com/recipesCountryRibs.html

Hope this helps! Let us know how everything turns out.