Ribs

[Smokin Soon]

I tried ribs using bacon hangers just one time for a test and the ribs were not as good as a normal cook. Bone side down allows the meat to properly baste itself, that is why you do not flip ribs, except to rotate racks. Hanging from a bacon hook just lets the good juice you get from a nice long slow cook dribble into the water bowl. From my experience, not a good cook.

[Doctor Woody]

I tried ribs using bacon hangers just one time for a test and the ribs were not as good as a normal cook. Bone side down allows the meat to properly baste itself, that is why you do not flip ribs, except to rotate racks. Hanging from a bacon hook just lets the good juice you get from a nice long slow cook dribble into the water bowl. From my experience, not a good cook.

Good point.

A method that I have used for years, that I have not seen on here, is this method:

I smoke the ribs at low heat for 1.5 to 2 hours, using a wood of my choice.

Then I burn them on a hot grill, giving them some nice char.

Then I put them in foil lined pans and coat them generously with all sorts of great spices, and plenty of hot ones.  I add some water, cover with foil and braise in a 225 degree oven until they are almost fork tender.  Then I apply a BBQ sauce and put them back in the oven, uncovered, for another 1/2 hour.

I love this method.