On May 14, 8:31 am, "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

Before we started Qing outside I did ribs in the oven in a tightly
covered pan, with about 1/2" of water in the bottom, @250. Maybe a
combination of some cooking/smoking on the Barbeque then putting them
in a pan with tight foil over the top could be your answer. Just a
humble suggestion. Hope you find the solution that works for you.
Nan in DE