Step 5: Make the "oven-smoker"

Picture of Make the
Place the ribs onto the rack in the roasting pan and proceed to wrap the entire package like a present in tin foil.  The idea is to create a closed system that will prevent the smoke/steam mixture from escaping.  The tighter and more sealed your tent, the stronger the smoke flavor. 

I went around the bottom of the pan and looped over the top in a few different directions just to be sure I had a tight seal.  See the photo progression below.

jimmytvf4 years ago
that's called papillot (at least, how it sounds) and is a french technique to cook with steam, you can use soup, the self steam of the meat, or, your wood chips!

great 'ible i'll check it out