Your ribs will absorb a lot of smoke during cooking, so try to avoid exposing it to even more. If you can remember it, I highly recommend starting the ribs the night before. Baby back ribs are meatier than spare ribs, which makes them a popular choice for a lot of BBQ fans. How to Smoke Ribs On A Kettle Without Any Extra Equipment. Look for any spots that are starting to brown and dry out, spritzing those areas with the juice and cider mixture from the spray bottle. It’s a very unpleasant experience biting into a membrane. How Long Does it Take to Smoke a Chicken? Leave smoker on at 225 F degrees and place ribs on foil sheets. Gently but firmly pull the membrane off the entire rib. For strong smoke flavor, try mesquite or hickory. It will give them about an hour in seasoning before going onto the smoker. To start the coals, I usually put 4 "matchlight" type brickettes in the bottom of each hole in the cynderblock with a paper fuse, fill the balance of the holes with regular charcoal and light them up. You have successfully joined our subscriber list. If your favorite dish is Texas Smoked Ribs, read on to learn how you can prepare the meal on PitBoss pellet grill. Remove from grill and rest for 10 minutes. How to Grill the Perfect Prime Rib. Cook for 4-5 hours, or until internal temperature of meat has reached 145°F (63°C). I’m in a hurry to get things done… I rush and rush until life’s no fun… This recipe of doing baby back ribs is one you might want to do on your deck (or backyard) verses at the game as it will require using both your smoker and your grill. Use a digital oven thermometer to track the temperature on the grill grate. If you want the same tender results with St. Louis ribs, I recommend 3-3-1. Now close the lid and let the cook continue. Fill the water pan in the smoker about 3/4 full. Take the ribs off of the grill and leave them to rest. When removing the membrane of the backside of the ribs, use a knife and some paper towel. Adding BBQ sauce is always a personal preference. Every time we came to the same conclusion that unwrapped ribs result in slightly better texture. Season and place ribs on a sheet tray and cover them with plastic wrap. (If using wood or charcoal smoker, maintain the temperature right around 225° but don't let it get below 225° or over 250°). Put the cooking grates in place. Place the ribs in the smoker and maintain the same temperature for several hours. They take less time to cook though, so can be a great option to go for if you’re cooking for a large group of people who need pleasing quickly. Apply a generous amount of rub to both sides of your rib rack. Use blunt knife to remove membrane from ribs, and any other excess fat. Smoked Ribs. Note that we want to put the chips in a smoker box to help them last longer and emit stronger smoke. To do this you’ll need to invest in a smoker box. To start off we need to wash and cut the meat to get it ready for smoking. If you want to learn more about our signature dry rub, you can read all about it on our sister site. Grab the membrane with a paper towel. To grill baby back ribs, start by preheating one side of your grill to 350-400 degrees Fahrenheit. We respect your privacy and will never spam you. (Keep in refrigerator if holding them overnight. These contain less meat than baby back ribs, but they contain more fat which makes them perfect for smoking. (Paper towel will give you a nice grip so you can hold onto it as you pull.) Give it a gentle bounce to see how easily the meat cracks. Smoke for another 2 hours at 235° Once 2hrs is over, remove the rids from smoker and check tenderness. Sprinkle rack of ribs on both sides with half of brown sugar and honey, then top … Check the internal temperature of your grill, and once it settles at 225°F (107°C) then place your ribs over one of your dormant burners. Preheat gas grill to 225°F (107°C). 3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. We tested wrapped ribs vs. unwrapped ribs several times, and mostly in the same cooking batch. Use a digital oven thermometer to track the … The easiest spot to get under the membrane is right on the bone and not on the meat. 2. You can try throwing in a couple of smoke bombs to generate smoke. Fruit wood is great with pork. Set up your smoker and preheat it to 225°. You also run the risk of turning the meat mushy if cooked too long in a wrap. These ribs are so tender and so flavorful made with our signature dry rub and infused with delicious smoke flavor. After 15 minutes, serve hot and enjoy a delicious meal. At this point the mopping starts. This is important because if you leave these on then they might burn up while the ribs are cooking, leaving unpleasant bits of charred meat or fat on your food. From best woods, to cooking times, to target temperatures, here's everything you need to know for smoking the perfect ham. (Large, meaty racks could take a little longer, and if you stack more than 2 racks in a rib holder, expect to add 1-2 more hours. There are however two main different types of ribs that you need to be aware of so you can be confident that you’re getting the best ones for your barbecue. In this guide today, I’m going to walk you through everything you need to know to turning out beautifully tender ribs using nothing more than your humble gas grill. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. If you can get them right then you’re well on your way to being a seasoned pro. BBQ smokers and charcoal grills remain the tools of choice for most BBQ masters. ), Since ribs have so little meat between the bones, digital thermometer won’t be much of help here. Then, place the ribs on the cooler side of the grill and close the grill lid. If the meat is having a bit of a hard time cracking and feels rubbery when bouncing, the ribs need at least another hour. The final hour then allows it to form a bark, rounding it off beautifully. But with every step of the…. With your ribs having rested overnight, start up your smoker and bring it to temperature. Unsubscribe at anytime. If you like a little more chew with your ribs, you can do 3-1-1 … Turn on the grill, with all the burners on high, and close the lid. And what they want is juicy, tender ribs that are full of flavor, have a beautiful bark, and falling off the bone. Wrap up the ribs with the tinfoil making sure not to puncture the foil. What you might not know though is that you can easily adapt your gas grill to be a more than capable tool for barbecue smoking. It could take up to 30 minutes to reheat depending on the amount and size of ribs. Most people mistakenly use too much heat when cooking ribs, which turns flavorful ribs into charred bone. Time and temperature guide. However I like to do it just because it’s another opportunity to enhance the flavor of the meat even further. Find out the best wood for smoking ribs here. (See picture below.). Whether you’re interested in cooking up pork spare ribs, smoked baby back ribs, or smoked beef ribs, we have something for you. I highly recommend including a water pan or water/drip pan to the smoker. You can simply do this in water, or be a bit more adventurous and smoke them in wine, beer, or fruit juice for added flavor. Generously sprinkle the rub in an even layer over both sides of the rib so the meat is not showing. BBQ ribs remain a mainstay on the grilling competition circuit and  it’s not hard to see why. This recipe was designed to make baby back ribs that just fall off the bone. With meat scissors or a knife, cut off any loose bits or strings of meat of fat. Place a water bowl or tray in with your meat. ), Use long metal tongues to gently lift the rib rack off the grate but hold it only about 1/3 -1/2 of the way up the rack. Preheat the oven to 250° and wrap leftover ribs or rack in foil. Once well combined, coat the ribs on both sides with the marinade and allow to soak for an hour, or refrigerate overnight. To kick things off, let’s look at the types of ribs you need to get. Lay down some margarine, sugar and hot sauce on a sheet of tin foil, place the rack on top and wrap tightly while making sure not to puncture the foil. Keep reading for tips on smoking ribs, smoked ribs recipes, and more. Just take them out of the refrigerator before preparing the smoker.). Gently but firmly pull the membrane off the entire rib. Luckily there are 3 easy ways you can use to tell when ribs are done: The best way to really take your grill smoking to the next level is by using wood chips. To season ribs with dry rub, mix all ingredients for the rub together in a bowl. Combine rub ingredients in small bowl. After a few smoke sessions, you will get used to the way fully cooked ribs feel and will be able to tell easier and easier. Our first two videos show how to smoke ribs by banking the charcoal and by using a snake method. Should you Soak Wood Chips Before Using a Gas Grill? Be sure to click below and follow me on my social media, so you never miss a recipe. Perfectly smoked ribs are fall-off-the-bone delicious and packed full of flavor. Don’t rely on the thermometer built into the lid of the smoker, they are always at least 20 degrees off. Grab the membrane with a paper towel. For the preparation of the meal, get the following ingredients ready. 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