Recipe

Smoked Ribs Recipe

Add Step-by-Step Photos	Razorbacktim / All my dishes 11 months, 3 weeks ago I've tried literally hundreds of smoking recipes and this is simply the best out there. This is an easy method of producing both smokiness and tenderness in the meat. You won't need fancy rubs or marinades, just foil :) Prep:30m Cook:360m Servings:8	Razorbackti
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Ingredients

2 FULL RACKS OF PORK RIBS OR BABYBACK RIBS

MUSTARD - ANY KIND: DIJON, REGULAR, HORSERADISH, BROWN, ETC

YOUR FAVORITE RUB OR MARINADE OR BOTH

WOOD FOR SMOKING (AND A SMOKER, CHARCOAL GRILL OR GAS GRILL)

Directions

Begin by building your fire in the lower chamber of your smoker. See below if you are using a regular charcoal grill. I use charcoal to build the initial fire in either case.

While you are waiting on the coals to grey, you can prepare the smoked ribs by coating them them mustard on both sides. Use a lot. This will be messy so do it near the kitchen sink. Use a large cookie sheet to prepare them on. Next, sprinkle the ribs with whatever rub you like. Set aside or refrigerate if your fire is going to be a while.

If you are using a normal charcoal grill, build your fire to one far side of the grill and cut it off from the rest of the grill with a stack of bricks or rocks.

Remember we are not wanting to cook the meat, but rather smoke it. So, try to rig it so that as little heat gets to the meat as possible (the meat is going to go on the other side of the grill; as far as possible from the flame). Even in my smoker I use a stack of bricks to separate the heat of the fire from the meat. I have the bricks with the holes in them so it works well to let the smoke through without so much heat. I then rig a double-piece of aluminum to use above the rack level to cut off the heat from the fire section to the meat section.

Okay, slap those pork ribs on the grill racks and feed the fire some wood (you can presoak the wood in water if you want). Close most air valves in your smoker, leaving only a crack for the air to get in to the fire; just enough to keep the fire alive (ideally only as smoke). Obviously, keep the lid down. If too much smoke is escaping too quickly, then less will go into the meat so you might want to make sure your lid is closed tightly (again, this is a bit caveman like, but I use a brick to weight the lid down) I leave the smokestack open just a bit. If possible, place a metal bowl with water in it somewhere near the meat.

Let those smoke for about 3 to 6 hours, depending on how much meat you have on. Add wood as necessary and turn ribs half way through. If you have multiple levels of racks then it helps to switch the slabs from one to the other so you get an even smoke distribution.

Remember, try to NOT let the ribs cook. They will brown a bit but we don't want them bone-dry.

Next step: bring inside and allow to cool. Double wrap each whole rack of ribs in high quality foil. Refrigerate overnight to allow the smoke to set into the meat.

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Final Cooking Instructions:

Please visit my main site for more Smoked Ribs ! recipes and side dishes. It is RazorbackRibs.blogspot.com

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