On 14 mei, 15:19, Steve Calvin > wrote:
> A. Kesteloo wrote:
> > As you know from my earlier posts, I'm having trouble getting ribs
> > right. The ribs I can get my hands on have hardly any meat on the ribs
> > or come from the shoulder area which most Dutch people think are to
> > fat (we use them for soup). Smoking the thin ribs for a long period
> > makes them turn out dry.
>
> > I know boiling ribs before smoking is not an option. You lose taste
> > and we are smoking, not making soup. But did any of you ever try
> > steaming the ribs? It would sure keep them moist, and hopefully the
> > will keep their taste because they are not soaking in the water
>
> > Although I prefer smoking / BBQing the traditional way, I’m almost out
> > of options now, its this or buying a whole pig so I can cut it up any
> > way I like it ;-)
>
> > Hope you can help me out
>
> > Adriaan
> > The Netherlands
>
> I'm having a bit if difficulty following.... you say the ribs are fatty
> but coming out dry?!?
>
> How long are you cooking them and at what temp?
>
> I do mine around 250dF and cook them until they *just* break when bent.
>
> Cooking by time is a fairly good way to come out with unpleasant results.
>
> --
> Steve- Tekst uit oorspronkelijk bericht niet weergeven -
>
> - Tekst uit oorspronkelijk bericht weergeven -

steve,

thanks for your response.

what I ment is; we have fat ribs that Dutch people don't like. when I
BBQ those, the do come out of the smoker moist, done and with a good
smoke flavor. downside, the are very fat. the other spare ribs, have
no meat on the ribs. when I use those, the are pretty dry when they
are done.

Adriaan