Ribs on the smoker

[matt_m]

For ribs, the last round I did I followed the 2-2-1 method. Awesome. We have a few servings in food saver bags in the freezer...found using the boil-in-a-bag method for reheating BBQ it tastes darn near as good as the same day.

 

[Designer]

Why do you wet the wood?

Excellent question!

I thought it was to increase the smoke, but I haven't tried without some wet wood. All the smoker instructions that I've read say to soak some wood chips for several hours and add them a few at a time.

 

[matt_m]

For doing a long smoke I use chunks of wood, either bagged from the store or I've also used apple from tree trimming. I never soak chunks. For adding a quick smoke flavor to steak I use the chips. I just throw them down over the coals a few seconds before adding the steaks and get a great flavor. Soaked or not, doesn't seem to make much of a difference.