RE: Smoking ribs
Emie, Ive had the same problems. Ill agree ( in my opinion ) with all the above. I too have a good small smoker w/firebox, aprox size 55gal drum. Charcoal will give you a more controlled heat with a lower temp. Using wood chips will give you a less smokey, but good flavor. Such as yourself, wood is also ready available to me and so its much cheeper, I use it. Where I live a 20lb bag of charcoal is 5-7 bucks. Ill use 1/2 the bag on ribs. So at the end of the summer, I would use a %#@$ load!!! My answer, wood is so much cheeper. If I don't cut it myself, 1/2 a face cord is around 35 bucks,and will last me for almost a year of non stop bbqing. Now your answer, try wrapping your BBQ in foil after you smoke it a few hours, this will prevent the meat from becoming too overly smokey. Some might say this is cheating. Good "Q" that makes you take your hat off, is not cheating!!! Also try putting in your favorite BBQ sauce in the wrap, even if you got it from the store or spent hours making it yourself! If you favor the flavor of your mop sauce, try that in your wrap. Just remember that if your mop has a vinegar base to it, you will get a strong vinegar flavor out of your mop, so dont over do it. Any meat ( in my opinion ) will hold the vinegar, If you over do it.