How to Smoke them Ribs

How to Smoke them Ribs

• schubo52 14 years ago
  Get them ribs ready to smoke:
  Get some good Spareribs #3's or #4's.
  Cut off RibTips and brisket flap, turn onto bone side up and remove membrain.
  Wipe down ribs good with paper towels and then spread a thin layer of Olive Oil on both sides , Use Your favorite Dry Rub liberally on both sides of Ribs, wrap in alum Foil or Plastic wrap and refridgerate for 1 hour to 8 hours. Take out of Refridge 1 hour prior to putting Ribs on to cook to bring to room temp.
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• schubo52 14 years ago said:
  Get that Smoker up to Temp, for smoking these ribs Low and Slow we want to maintain a smokeing chamber temp of 230F. Get a remote temp monitor and lay temp probe on grate along where your going to put the ribs as this is where you need the correct temp of 230F, not in top of your door/lid area. After you have coals grey and temp stabalized it's time to put them Ribs on that Smoker. I always incorperate a pan of liquid close to coals to help with moisture so Ribs don't get too dry during long smokeing times. You may add your favorite Liquid , Beer,Apple juce , combination of any flavor you may want in here.
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• schubo52 14 years ago said:
  All set to go: get them Ribs that have been marinating out by the Smoker , un wrap them and place on you grates. Add some soaked wood to your fire and watch the fast action of smoke rising from your chiminey pipe, Here comes the timing thing Guys n Gals: For the first 3 hours of smoking add wood to fire every 30 minuets to keep that smoke going. After 3 hour of smoke with the wood you can't get more smoke flavor into the meat so put your wood away till next time. Now it's time to spray down them Ribs with a bit of Liquid , Apple juice in a spay bottle works nice here, Hit them with the Apple juice every 30 minuets for an hour, you now have been smoking the ribs for 4 hours. Get yourself some sheets of HD Alum Foil , enought to wrap each Rack of Ribs, place ribs on foils and wet down with the apple juice well, seal up tightly and return to smoker.
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• schubo52 14 years ago said:
  Keep them Ribs sealed for 1 hour and check to see if the meat is shrinking from the ends of the bones 1/4 inch or so. If shrinkage has occured go ahead and unwrap the ribs, you may now brush on your favorite sauce ,glaze every 15 min for last hour of cooking time. Take Ribs off smoker and let set for 15 min before cutting to re disperse juices in meat.
  You have just made Competition Class Ribs and it only took 6 hours of fun in the sun.
  This is called the classic 4-1-1 cooking method of smoking ribs, Hope you enjoy my little Tutorial here and have fun all.
  I didn't put this into a recipe as I think this is a better format to impart knowledge to people that are serious about smoking Ribs
  
  'Doug'
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• schubo52 14 years ago said:
  I use an offset firebox Brinkman Pitmaster Deluxe Smoker for my Smoking Fun
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