How to Smoke Ribs
How to Cook Smoked Pork Ribs
Like the Pros
How to Smoke Ribs - The
BEST smoked ribs recipe
EVER!
Ideal smoked pork ribs have
a real tenderness to them,
combined with a smoky
flavor. If you
want your next ribs to taste
like those of a pork rib BBQ
master, you will need to
learn to master the balance
between your rib's smokiness
and tenderness.
For that ideal smoked flavor
in your ribs, start with a
quality BBQ smoker, design
your own mix of woods for
your own unique flavor, and
prepare your smoker for
optimum results...
Select Smoker Wood:
Carefully select the wood
you use in your smoker; many
masters prefer a mix of
hickory, and a small amount
of mesquite. Feel free
to experiment with the wood
chips you select; Basically,
any wood that is hard and
free of resin or sap, is
suitable for making smoke.
As a general rule, if there
is a tree that produces
fruit or nuts that you
particularly enjoy eating,
those woods will be a good
call for smoking your ribs.
Each wood offers a different
flavor and many are much
stronger than others.
Mesquite for instance, adds
a very strong flavor and can
turn bitter rather quickly
so you want to limit the
amount of Mesquite wood you
use in your smoker.
Woods such as Apple are much
lighter, and can lend a
unique but subtle taste to
your smoked ribs.
Pre-Soak Your Smoker's
Wood: Particularly
a nice trick for those using
gas grills, it's best to put
pre-soak your wood chips and
place them in a smoker box
or wrap them in aluminum
foil with plenty of holes.
This ensures your grill does
not fill up with ash, which
can clog the burners.
Pre-soaking your wood chips
keeps the wood from burning
too fast, while producing
consistent smolder effect
for the duration of your
cooking time.
Many
smokers come equipped with
damper barriers. Using some
sort of heat damper works
the best for smoking ribs.
Remember that you want the
smoke to reach the ribs, not
direct heat.
Placement of your wood:
Make sure the wood is placed
close to the main heat
source, but not directly on
it, so the wood will have
enough (but not too much)
heat to smolder. If
you plan on using a charcoal
grill or smoker, allow the
wood chips to heat up away
from the direct source of
heat, and then place the
wood directly next to the
coals or place them in a
smoke box.
Preparing Your Pork Ribs
for the Smoker:
Purchase your pork ribs no
more than 2 days before you
plan to cook them.
Refrigerate- do not freeze.
You want your pork ribs to
stay as fresh as possible.
The night before you plan to
smoke your ribs, remove them
from the fridge and allow
them reach room temperature.
Rinse with cool water.
Using a lobster fork or
knife, carefully remove the
thin membrane from the boney
side of the ribs first.
Start with a corner and
gently cut away, until you
have a piece large enough to
grip with paper towels and
pull the remaining membrane
away in one piece.
Removing the membrane will
help the pork rib meat to
absorb your rib rub and the
smoke from the smoker.
If left on, this membrane
can act as a barrier to
seasonings and the smoke
itself.
Next ,apply your
favorite dry rib rub. Or,
you can use this recipe for
a mustard rib rub, which is
a favorite for many rib
masters:
Best Dry Rib Rub for Smoked
Ribs:
1 T. salt
1 T. black pepper
1 T. garlic powder
1 T. onion powder
1/2 T. white pepper.
1 C. brown sugar
1/2 C. paprika
1/4 T. cayenne pepper
(optional)
Mix all ingredients in a
bowl. "Rub" onto your
pork ribs.
Apply a generous layer of
Dijon mustard to your ribs
after applying the rib rub,
and then sprinkle additional
rib rub mixture over the
mustard. This will
lock in the seasonings,
while the mustard flavor
will cook away during the
smoking process.
Wrap the ribs in saran wrap
and place in the fridge
overnight.
The following day, prepare
your smoker with your
preferred wood chips and
start your fire. A
good rule for temperature,
is when you can hold your
hand 2 inches above the
grill, in the location where
your pork ribs will be
grilling (not directly over
the heat source, remember)
then your grill is the
perfect temperature.
When your smoker is the
appropriate heat, place ribs
on the grill. Smoking
time will be at least 4 to 5
hours but the longer you
cook, the more smoked flavor
your ribs will have, so feel
free to keep that heat low
and your grill smoking for
as long as you'd like.
During the smoking process,
add additional wood chips as
needed, but keep the fire at
a very low level. You
do not want your pork rib
meat seared.
Great ribs do not need to be
basted, but some rib masters
prefer to spray their ribs
with Apple juice every so
often; every 20 to 30
minutes works well.
If you plan to add a BBQ
sauce to your smoked ribs,
do so just before or after
removing your ribs from the
grill. The reason for
this is that BBQ sauces
contain a great deal of
sugar and sugar burns easily
and can compromise the
flavor and texture of your
ribs, not to mention
"blacken" them which leaves
an undesired "charred"
feeling and taste.
Instead, apply your BBQ
sauce, heated separately, to
your ribs without "cooking"
the sauce on the ribs much.
Next, and this is the most
important part of the
recipe, adjust your chef's
hat and prepare yourself for
the wave of compliments that
will be coming your way- this will be the
most memorable smoked ribs
recipe you will ever have
the honor of sharing. Happy cooking!
I Love Pork Ribs -
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