On 29-May-2007, "Edwin Pawlowski" > wrote:

> "Bilz" > wrote in message
> >
> > What temperature is a good one to maintain?
> >
> > Someone also suggested that I bake the ribs in the oven
> > at 250 in a
> > braising bag for 3-4 hours before putting them in the
> > smoker. Anyone
> > with experience with doing something like this?
> >
>
> NOOOOOOOOOOOOOOOOOOO !! ! ! ! ! ! . No bag, no boiling.
> They are crutches
> for people that do not have the ability to tie their own
> shoes, let alone
> cook barbecue. Most pitmasters like about 225 to 250 for
> ribs. Just let
> them go, no spraying with juice, until you see the meat
> pulling back on the
> bones, then test them for tenderness.
>
> Just keep the lid closed too.

What ed said. Too many people trying to make ccoking hog
parts into some kind of complicated process. Peeking isn't
cooking. Playing with your meat isn't cooking either.

Granted, it's hard to provide guidelines for someone about
to cook their first rack of ribs or first pork
butt/shoulder/
picnic. But what I'm reading mostly is folks experimenting
before they ever finish a successful basic cook. Why can't
folks just get their fire going, put their meat in the pit
and
then just leave it alone for a few hours. I had a hell of a
time controlling my fire at first, but I never had the urge
to move my food around. Smoke? Extra wood for smoke
is for people that have control of their fire in the first
place.
How the hell does anyone expect to make good 'Q' if
they're spending all their energy trying to burn the right
amount/kind of wood to get just the right amount of smoke?
--
Brick(Youth is wasted on young people)