This
is how to make smoked old fashioned, slow cook bbq ribs, not
the char blackened mess that come off some people’s grills. So
it takes time (about 3-4 hours) but they are worth it.
I
use an electric smoker with a Smoke
Pistol tm but
I have outlined two ways to cook with either a smoker or a barbeque
grill.
Start
with a couple of slabs of your favorite ribs. I like baby back
pork ribs but beef ribs or gator ribs are very good. (That’s
alligator ribs for the Yankees).
The
first thing is to remove the skin or membrane from the underside
of the ribs. This is tough to do but it makes the ribs tougher
to eat. To do this, lay the ribs on a table with the U curve
up, like a water trough. Now start on the small side in one of
the corners and dig toward the center with a fingernail. You
should start to notice a semitransparent skin coming up. When
you can get a grip on it, pull it up and it should start to peal
off the ribs. It’s tough and you really have to pull. If you
can’t get it try another corner. It is easier to find it on the
big end of the ribs but easier to pull from the little end. Anyway,
you got to do it so do it.
Now
season the ribs with a rub. I mix salt, black pepper, cayenne
pepper, and garlic salt for mine. Just mix up the seasoning and
taste it before putting it on the ribs. When you get the taste
right, sprinkle it on the ribs and rub it in a little. You can
also buy some barbeque seasoning (NOT barbeque sauce) in the
spice section of your grocery to use a rub. Just sprinkle it
on and rub it in.
Cooking
requires a slow constant source of INDIRECT heat, moisture and
a steady source of smoke for flavor and tenderness.
Now
the road branches depending on what you have to cook with.
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