Rib Question

[Rib Fan]

After scouring the posts for rib smoking tips, I noticed that alot have mentioned placing bacon above the ribs.  I know that this would be to avoid drying out the ribs but is this really necessary given the relatively high fat content of the ribs themselves?  Also, would the water bowl not contribute to the moisture content of the smoker oven?
I have also noticed that others do not bother with the bacon thing and they claim great rib smoking success.  I am a bit confused on this one.

[IKnowWood]

I seen most use Bacon on top as preference.  I never have done it.  I don't think i would, Ive been happy without it. 

I do babybacks and only at most 3 racks at a time and the timing is good and all.  So, i do not do the bacon.  i like the rib flavor more than the rib + Bacon flavor.

[Bassman]

Rib Fan,
I don't use bacon on the top rack and have always had moist ribs ( well except for one time when I over cooked them, can you say leather). I think it's a flavor preference more than anything. The water bowl doesn't really add moisture, it's purpose is to extinguish the pucks.HTH  :)

[iceman]

I don't use bacon either. The ribs have always stayed juicy and tender and I like to taste the ribs, not the bacon. I'll save the bacon for ABT's or breakfast. Just my two cents worth. Everyone has different tastes so what ever you do enjoy it! ;D

[MallardWacker]

I'm with Bass & Ice...I don't use bacon either.  Ditto's on the water bowl...Don't think of the Bradley like a typical condom cooker it method of cooking is different, I am one of those guys that never refills the bowl and only touch it until the smoke is over.

[icerat4]

So Mallard you smoke only 4 hours on must stuff.Thats about how long i do most smoke and never do the refill deal i feel 4-5 hours on all the stuff i smoke is a fair amount ;D.

[MallardWacker]

I only use four hours of smoke but I do continue to cook till the desired internal and/or the pull & twist of the bone is to the my liking.  The last few times I have been finishing my ribs on the grill.  Not a ton of cooking just enough to firm up the out side and add sauce.  I do not cook mine till they are simply falling apart...I think that is over cooking them...I cook for just enough cling to have the rack stay together.

[manxman]

I do not use bacon either and the ribs have always turned out really well. It's all about personnal preferences rather than a right or wrong way of doing something.  ;)

Welcome to the forum Rib Fan.

[icerat4]

ok i am going baconless this weekend.i will give it a try.

[Rib Fan]

Thanks for everyones help on this one.  Going to be doing my first batch of ribs this weekend (on the BS) and wanted to ensure that I was not forgetting an important step.
Here is another question.....do you start to smoke as soon as you put the meat in (assuming the smoker was pre-heated) or do you wait until the temp has recovered from opening the door?  Would this make any difference or am I just splitting hairs?

Thanks again for the advice and warm welcome

RF

[icerat4]

The splitting hairs have it .Dont Sweat the small stuff.Have fun enjoy low slow and a few brews. ;D

[Rib Fan]

Thanks Icerat....ya this low and slow thing (especially the slow part) has really increased the percentage of income going towards the cold ones.

I try not to pet anything sweaty or sweat the petty.

Cheers

RF

[Habanero Smoker]

I always preheat with the smoke generator on so that the plate is hot before the first puck slides on the heating plate. This requires that you do not load the pucks until you are ready to smoke.

The lowwer the external temperature of the meat, the more smoke the meat will take on. Depending on how much meat you have loaded, if you wait for the BS to get up to your smoking temperature the surface of the meat may be getting close to the 140F mark, which is considered the temperature smoke can no longer penetrate the surface of the meat.

For ribs this may not be a factor, because the surface of the meat is greater then the mass, and you will probably get enough smoke flavor. I would not try this with larger cuts of meat.

[iceman]

Just one other thing I'd like to add to Habanero's suggestions is to make sure the surface of the meat is more toward the dry side before you apply smoke to it. Seems it takes the smoke better that way. If it's wet on the surface it won't absorb the smoke as good. Just my opinion.

[manxman]

If it's wet on the surface it won't absorb the smoke as good.

I agree Iceman, I even use paper toweling to pat dry if I think the surface is too wet when I put meat in the smoker.