So I have been an avid rib smoker for over 10 years now , and I have learned some great tips to save time without sacrificing taste. Although some in the rib smoking crowd may poo-poo my direction, these steps, if followed will deliver a great tasting pork rib.

Let me first say that although a very tasty treat , ribs are not low fat , or low calorie and should therefore be made “Sparingly” Pun intended. But if you wish to delight in the awesomeness that ribs deliver along with a fantastic smelling house.

Smokers:

There are tons of smoker out there on the market, do your research and get what you can afford and base it on your use. I have the Acorn from Char-griller and love this Egg knock-off. But if you have a gas model or electric you can use that too.

Wood:

Since I do woodworking I also have a supply of cheery and oak, both suitable for smoking and have a sweet flavor. But if you don’t have any available wood, check out Amazon for some “Smoking wood”. Fruit wood is best.

Rubs:

Ok here is where you can get a ton of great rubs, I have used almost all of them but my favorite is still from North Carolina

The process:20160228_115958.jpg

The night before, rub the ribs with your favorite rub, or salt and pepper, put them in the fridge.

You will need at least 4-6 hours of prep before you can eat them so plan your day accordingly.

That morning pull the ribs out and let them warm up to room temp. (about 1-hour)

While that’s happening get the grill ready, Light the charcoal and get the chamber up to about 200 degrees.

Place the ribs in the smoker add the wood chips and lock it down.

Maintain heat of 200 degrees for 2 hours, also make sure your wood isn’t all burnt up , you may have to add more wood chips.

After 2 hours remove the ribs from the grill and place them in aluminum foil with about 1/4 cup of apple cider vinegar for each rack. I wrap the the racks separately.

Place them in the oven at 200 degrees for another 2-4 hours. ( This is my time saver, you no longer have to watch the smoker and the ribs are flavored with the smoke)

After 2-4 hours heat the grill again to char-grill temp, HOT. I like to have a heaping fire in the grill for this step.

Lather up the ribs with your favorite sauce , I like Dave’s!ribs

Sear the ribs on the high heat until the sauce is caramelized….. OH YEAH!

Then you are ready to serve them.

So I guess if you have an electric or gas smoker you can let them go as long as you like, but the key to tender ribs is wrapping them up with the vinegar.  And of course , searing them on a charcoal fire is the finishing touch to the perfect ribs.

 

 

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