Let's be clear from the outset: over-smoking is not the same as burning. Meat in this state may still be salvageable, although you may wonder whether it would be better to throw it all away. With precise pitmaster skills and our tips for cooking your ribs, you can avoid this dilemma and even prevent the problem - if you watch out for smoke signals!
When you oversmoke the beef, creosote forms on the surface. Creosote is a dark, oily layer that comes from the smoke and can give the meat an unpleasant taste if you over-smoke it. However, because creosote is black like the bark, you may not be able to tell the difference between the two. However, you can recognise it by its pungent and bitter taste. Fortunately, you can cut these black bits off the ribs, but this may be insufficient to save the taste of meat.
On the other hand, overfilling can occur even if no creosote is formed. This will make it dry and hard, and it will lack the desired juiciness that only perfectly smoked ribs feature. But don't worry, you can still use them as a filling for a tasty taco, for example.
Here's what to look out for for the perfect beef ribs every time
If you've never noticed the difference in the colours of smoke, now is the time to start, because you can tell if you're on the right track. White indicates dead, dirty smoke. It's a cloud of ash that gives meat a sour taste, if you see this, your fire is probably burning at too low a temperature.
To avoid white or dirty smoke, properly control the temperature, and keep it between 110 and 130 °C. Open the exhaust vents to allow the fire to breathe and directly influence your smoker by increasing the flame temperature. Once you notice the formation of thin, blue smoke, you're well on your way to achieving perfectly smoked ribs. Another preventative measure is to use the right type of wood, such as oak and beech, which are ideal because they don't overwhelm the flavor of the beef with an overly smoky essence.
