On Oct 10, 8:48*am, Pennyaline > wrote:
> On 10/9/2010 14:03, Kent wrote:
>
> > > *wrote in message
> ...
> >> On today's PBS program "Cook's Country" they grilled beef ribs in an
> >> unusual fashion. * I've always felt the steam flavor comes most from the
> >> early smoking. Steaming initially?
>
> > My error: I've always felt that the smoke flavor mostly comes from early
> > cooking. There ain't no "steam flavor". *Most don't steam, though I suppose
> > one could say a bullet smoker
> > with simmering water is doing the same thing at a low temp.
>
> I don't see the point of steaming the ribs for two hours before smoking
> them. If you're going to go to the trouble of smoking them for one and a
> half to two hours anyway, just barbecue them in a smoker from the get go.
>
> I like a lot of ATK's advice, but the rest of it seems off the wall
> sometimes.


I'm with you on this one. I'd skip the steaming part entirely.