Cold Smoke First

[Hiram]

Ok, put the ribs in the smoker with an internal temp of 58, smoked for three hrs with the foil pan(about qt.) filled with ice cold water. Smoke for three hrs no heat and at the end one slab temp read 92 and 89 on the other. After the smoke cooked in my normal fashion (no foil in the cooker), the smoke definitely was more intense but not overpowering.
Don't know if I would do again for ribs but would definitely use the process when cooking one or two butts as the extra time is less of a factor. I never thought of putting ice cubes in the water bowl, good tip.

[classicrockgriller]

Or you can put a tin of ice cubes on the bottom rack.

[Habanero Smoker]

I didn't know you were going to apply this experiment to ribs. I believe that foods with a higher surface to mass ratio you should apply less smoke; and ribs is one of those foods.