Mario Taormina wrote:
> I have been smoking meats only a short time and I had the good
> fortune to smoke 6 slabs of baby backs yesterday. We had 45 degree
> temps yesterday in the Hudson Valley NY. I dry rubbed the ribs the
> day before and wrapped them in plastic wrap. At 11AM I put them in a
> gas fired 'Q with a combination of seasoned Hickory & Cherry wood
> chips that have been soaked in water for 1 hr. I put a metal
> container in the smoker with 1 Coors Beer, 3 oz apple juice, 3 oz
> water 3 oz of cider vinegar and a half of an onion (Sliced) Smoked
> ribs for 1 hr @ 250 then 4 more hours at 225. I mopped the ribs
> withg sauce and let them continue to cook at 225 for 3 more hours
> (turning only once).
>
> They were unbelivable!!!! Moist, meaty(unusual for most baby backs
> that I have had) and tender. NO NORE PAR BOILED RIBS AGAIN!!!!!! I
> am learning that patience and temp control are are the keys to great
> 'Q
>
> Mario Taormina
> Hudson Valley, NY

Good job, Mario. Next time, try using one or two wood chunks instead of
chips. Don't soak them, but wrap them tightly in a double layer of tinfoil,
then punch a few pinholes in the foil. The chunks will smolder emitting
smoke and last much longer than chips.
Jack Curry