Laredo wrote:Ira,
"Chips" when wet should be used SPARINGLY.
Shavings (aka chips) dampened are meant to smoke and sputter on the coals.
That's the whole thing--what's the point in wetting them then?
Chips aren't expensive, and the dry ones smoke better.
I go to a barbecue web site, and the majority consensus is not to wet them, if you're using coal and chips. Yeah, the majority of site visitors there just use straight wood anyway, but this confirmed what I had been doing with the chips for a few years anyway--not wetting them.
And everything turned out the way it's supposed to. It's not like water adds flavor, and the wetting thing has more to do with Q'ing in a standard GAS barbecue--the very idea of which makes me sick.
And another thing:
"Fall off the bone" for ribs means NOTHING. Just because the meat falls off the bone does NOT mean you've made a better tasting rib.
It's amazing how we we all hang onto these meaningless cliches--and I learned this from the pros--competition Q'ers and restaurant owners.
So the next time you're tempted to brag about the meat falling off the bones of your ribs, or someone else brags about it, remember that this ain't no great accomplishment.