Tom's Personal Smoker and Grilling
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Smoking
Ribs
Method #2 for smoking Ribs
Smoking Ribs
Ingredients Method
2-1/2 to 3 lb. ribs
It takes about 3 - 3-1/2 hours to smoke a load of 3 lb. slabs of pork ribs, at 200 - 225°F.
Always use good quality ribs. Smoking, while a great flavor enhancer, will not improve the quality of the meat.
Always wrap smoked product tightly in aluminum foil or butcher paper as soon as it comes out of the smoker, unless you plan to serve it immediately. Smoke flavor will quickly dissipate from unwrapped food.
Smoke flavor will disappear when meat comes into contact with steam. Avoid steaming ribs after they're smoked.
Season slabs of ribs with RibRub or Spicy Chicken Rub, or a combination of the two, before smoke-cooking.
OLD-FASHIONED PIT BBQ RIBS
Trim 2-1/2 to 3 lb. ribs of fat, loose membrane tissue, scrap ends and thin edges. Season with 1/2 to 1 ounce RibRub on each side of slab. Trimmings may be cooked separately in a foil pan.
Lay ribs flat on grills, or set in RibRacks.
Smoke-cook at 230°F for 3-1/2 hours. Remove from smoker. Serve with Spicy Barbecue Sauce on the side.
FOR MOIST SLABS
If ribs have a tendency to dry out while smoking, increase smoker temperature approximately 30 degrees, decrease the cooking time.
Recommended wood: hickory, apple, or your own custom blend of the two.
FOR CRISPIER SLABS
Remove ribs from smoker after 3 hours and finish on the grill.
Lightly baste tips of slabs 1 hour before done with a Spicy Barbecue Sauce.
Let slab set at room temperature, uncovered, for 30 minutes after smoking.
Set slabs under heat lamp, making sure lamp is high enough not to overheat the ribs.
TO PREPARE FOR SMOKING A DAY AHEAD
Prepare slabs of ribs for smoking, then sprinkle evenly with a light coating of RibRub. Wrap ribs in plastic bags and refrigerate overnight. At smoke-cooking time, remove ribs from plastic, and lay slabs flat on grills, stacking so that slabs will drip on and baste each other. Smoke-cook at 200F for 3 hours.
Recommended wood: hickory
SMOKING WOODS
Sweet, mild woods, such as hickory and apple are best with pork.
What kind and how much wood you use for flavoring is a matter of personal taste. Try the suggestions, then adjust quantity up or down as your taste dictates.
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feel free to e-mail me at: TomThomasFL@hotmail.com
with articles, tips,
etc. Check back with this site often as I will update it as often as I
can. Enjoy the web site!
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