Page 2March 23, 2012
Smoking ribs is a slow process andshould never be rushed. Always cookthe ribs low and slow at about
F using your favorite hardwood such as pecan, cherry, hickory or mesquite. Keep the smoke flowing for atleast 3 hours then if you have a char-coal, gas or electric smoker, you can fin-ish them the rest of the way with justheat if you like.If you like your ribs wet, start brushingon the sauce about 30-45 minutes be-fore the ribs are finished cooking. Re-peat this at least a couple of timesbefore bringing them in the house for that nice saucy finish.
You can achieve the smokehouse flavor even if you are cooking on a regular charcoal or gas grill. Put the heat on oneside of the grill and the meat oppositethe heat. Pre-soak wood chips and thenwrap in one layer of aluminum foil.Punch holes in the top of the foil and place them over the flame. The foil will protect the chips from flaming up and they will provide the needed smoke for alonger period of time.To help to keep more moisture in themeat, place a pan of water in the grill.Now you will be cooking with indirect heat, steam and smoke. The results will be well worth the effort. Cooking on thegrill is a work in progress and your re-sults will improve with time. These meth-ods will help you get the results you will thoroughly enjoy more quickly.
Choosing the Ribs at the Store or Market
When you go to the store or market topurchase spare ribs or baby backs, lookfor meat that has plenty of marbling of fat but not large clumps of fat on the out-side of the ribs. Also look for ribs thathave an even thickness across the en-tire slab for best results.
Remove the Membrane before Smok-ing Ribs
To remove the membrane you simplylay the rack on a hard surface with thebone side up and starting at the cornersyou will see a thin plastic looking sub-stance...starting at the corner use aknife or something sharp to get it startedthen use a paper towel to grab it and pullit off in one clean sweep.It really is notthat easy but with a little practice youcan get quite proficient at it.Remove the Skirt (Flap) on Spare RibsYou will also want to cut off the flap of meat that runs horizontally across themeaty side of spare ribs. Not only doesthis even up the thickness of the ribs sothey will cook better but the meat thatyou cut off can be cooked/smoked rightalong with everything else and is a re-ally nice treat for the chef in about 2hours or so.
Adding a Little Flavor with Rub
Ribs are tasty on their own and thesmoke does a lot to add some goodnessbut using a good rub on the outside of the ribs adds so much to the taste Toapply a rub to the ribs,start with a lightcoat of regular yellow mustard first togive the seasoning something to stickto. Don't worry, they won't taste likemustard when they are done cooking. After the mustard is applied, sprinkle onthe rub of choice and if you like, gentlymassage the rub all over the ribs.. topand bottom. At this point the ribs are fin-ished being prepared and are ready tobe smoked.
Low and Slow is the Key to SmokingRibs
It seems everyone loves to barbque and many lovethe taste of smoked meat. The aroma and the deli- cious flavor cannot be compared. Now with thesetips, you can enjoy great, restaurant tasting smoked meat at home