Barbecue fans, I have a question.

I've been trying to improve the performance of my offset smoker. I want my ribs to taste more like what you get off of an open pit, in the South, not the heavy smoky flavor that I getting.

I have acquired some firebrick and am going to lay them down along the bottom. I'll add a second layer at the firebox end, and maybe at the smokestack end. Then, I'm going to build a fire at the firebox end and cook the ribs for about 45 minutes like they do at Dreamland in Tuscaloosa. I'll be standing there, with spray bottle in hand to keep the flames down. I've hoping to get tender, but still chewy, slightly smoky ribs that can stand on their own without sauce.

Has anybody got any experience with this, actually cooking on a Southern open pit rather than a Texas-style closed pit? Please share your experience. Thanks.

Message removed by moderator. Click here to review the message board rules.

Doesn't work for me. Thanks

Message removed by moderator. Click here to review the message board rules.

200-250 degrees, as near as I can control it.

It's always been done in a pit or webber kettle. We DO NOT use liquid smoke. We've always used mesquite charcol or hickory chips. Some people like to parboil their ribs first, it cuts down on the flame from driping grease, but I find that if you stand right over them and move them constantly, they will not burn.

Then put them on the grill. They come out great for me. But I'd love to be able to make 'em tender without pre-cooking.

Bearfan hangs around in the evenings and he has this smoking/bar-b-que thing down to an art.

Have you tried using wood chips instead of blocks? I had the same problem so switched to charcoal and just add wet woodchips a few at a time. Hard to keep the temp down, but I like the flavor.

For brisket I still use all wood.

I think the problem is that the smoke is kept close to the meat. I think, to get what I want, I need to let it waft gently by. Also, like I said, I prefer the meat not be falling off the bone, but still chewy, although tender. In other words, cook an hour, hour-and-a half, tops. At Dreamland, the second best ribs in the world, they do it 45 minutes.

http://www.barbecuen.com/

What Smoky Hale doesn't know about BBQ is probably not needed.
They have a great newsletter and tons of tips.

Woof