Mmmm smoked ribs - one of the great American traditions that seem to stand the test of time. It used to be if you wanted great smoked ribs you needed to go out to that particular special place that cooks them perfect. Now with all of the barbecue smokers on the market it is possible to have that same down home rib experience at home.
BBQ smokers are available in many varieties. There are the traditional charcoal and wood smokers which use charcoal or hickory as the main heat and smoke source. You can also find water vapor smokers that combine either charcoal or propane as the heat source with container of water to add moisture for the ribs. Electric smokers have come to the market lately and are super convenient for the everyday outdoor cooker.
After you have selected a great barbecue smoker, you need to go out and find yourself a nice rack of ribs. They can be either beef or pork ribs. Try to purchase a rack which has not been frozen and has a pink color to it. Buying the pre-trimmed ribs is a lot easier. Ask the butcher if he/she is capable of doing this for you if they are not trimmed.
When you get the ribs home, take the membrane off of the back of ribs the night before you smoke them. This will make the ribs tender. You may use a knife to start the procedure and pull the remainder off with your thumb and forefinger in combination with the knife to make sure all the membrane gets separated.
To prepare the ribs for smoking, you'll want to apply thin layer of either mustard or olive oil for a base coat for the dry rub. This coating can help the dry rub stick to the ribs better. After you coat the ribs, apply a great dry rub that you may either purchase or create yourself. There are many good recipes online. After you have applied the dry rub, store the ribs in the refrigerator overnight.
When you get ready to smoke the ribs, pull the ribs out of the refrigerator and let them reach room temperature. Pre-heat your smoker to about 250 degrees. This is the ideal temperature to smoke ribs. It's a good idea to work with a thermometer and place it where the ribs will go to get an accurate reading.
If you don't use a water vapor sort of barbecue smoker, you can use a mop to apply the moisture. You'll want to use a mixture of 40 % cooking oil and 60 % apple cider vinegar inside of a spray bottle. Let the ribs smoke for around 5 hours at 250 degrees applying the mop about every 45 minutes or so. Wrap the ribs in aluminum foil and apply a mop for the last Half-hour. Make sure the damper is open to release the smoke otherwise the ribs will likely be bitter.
If you would like barbecue sauce, you should put it on as soon as the ribs are done. If you like your ribs dry then just pull them out the smoker and serve as is. That's all there is to it! Happy smoking!
BBQ smokers are available in many varieties. There are the traditional charcoal and wood smokers which use charcoal or hickory as the main heat and smoke source. You can also find water vapor smokers that combine either charcoal or propane as the heat source with container of water to add moisture for the ribs. Electric smokers have come to the market lately and are super convenient for the everyday outdoor cooker.
After you have selected a great barbecue smoker, you need to go out and find yourself a nice rack of ribs. They can be either beef or pork ribs. Try to purchase a rack which has not been frozen and has a pink color to it. Buying the pre-trimmed ribs is a lot easier. Ask the butcher if he/she is capable of doing this for you if they are not trimmed.
When you get the ribs home, take the membrane off of the back of ribs the night before you smoke them. This will make the ribs tender. You may use a knife to start the procedure and pull the remainder off with your thumb and forefinger in combination with the knife to make sure all the membrane gets separated.
To prepare the ribs for smoking, you'll want to apply thin layer of either mustard or olive oil for a base coat for the dry rub. This coating can help the dry rub stick to the ribs better. After you coat the ribs, apply a great dry rub that you may either purchase or create yourself. There are many good recipes online. After you have applied the dry rub, store the ribs in the refrigerator overnight.
When you get ready to smoke the ribs, pull the ribs out of the refrigerator and let them reach room temperature. Pre-heat your smoker to about 250 degrees. This is the ideal temperature to smoke ribs. It's a good idea to work with a thermometer and place it where the ribs will go to get an accurate reading.
If you don't use a water vapor sort of barbecue smoker, you can use a mop to apply the moisture. You'll want to use a mixture of 40 % cooking oil and 60 % apple cider vinegar inside of a spray bottle. Let the ribs smoke for around 5 hours at 250 degrees applying the mop about every 45 minutes or so. Wrap the ribs in aluminum foil and apply a mop for the last Half-hour. Make sure the damper is open to release the smoke otherwise the ribs will likely be bitter.
If you would like barbecue sauce, you should put it on as soon as the ribs are done. If you like your ribs dry then just pull them out the smoker and serve as is. That's all there is to it! Happy smoking!
About the Author:
Before you purchase anything online, make sure you check Paul Stevens' excellent free report on BBQ Smokers and my article on purchasing a home BBQ Smoker
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