Content

• Steps
• Method 1 of 3: Trimming Ribs and Preparing Spices
• Method 2 of 3: Smoking Ribs
• Method 3 of 3: Final Steps
• Tips
• Additional articles

Ribs. Much like baseball and July 4th, smoked ribs are an American tradition. Nothing beats a barbecue with smoked ribs surrounded by friends and family. Fortunately, ribs are not that difficult to smoke, even if you don't have a smokehouse. After tasting your smoked ribs, guests will beg for a recipe.

Steps

Method 1 of 3: Trimming Ribs and Preparing Spices

1. 1 Choose meat. Safety is very important when cooking raw meat, so buy fresh, pink ribs from your local grocery store. Some people prefer to smoke ribs in the St. Louis style (these are the ribs that are closer to the belly of the pig). They are hearty and tasty and very easy to prepare. You can also use the pig's ribs (tenderloin from the back, close to the loin).
   • Since the ribs of the piglet are less satisfying, they are more difficult to smoke and at the same time remain juicy and tender. Adjust the recipe if you choose to cook such ribs as the cooking time will be significantly reduced.
2. 2 Remove the thick, sinewy membrane from the ribs. Pick it up with your fingernail or knife. Grab the loosened membrane with a paper towel and rip it off the ribs. Most of it will come off immediately. Throw it away.
3. 3 Examine the ribs for large chunks of fat and trim them off. Remove excess fat with a sharp knife. A little fat won't ruin the ribs, but you probably won't enjoy chewing large chunks of fat when you expect it to be tender smoked meat. In the end, the time spent on additional rib preparation will pay off with a wonderful meal.
4. 4 Prepare the spice mixture. This mixture will rub your ribs for extra flavor. The mixture can be prepared in a variety of ways using any number of recipes.Explore a variety of recipes and options to suit your taste needs, or use this very simple concoction:
   • 1/4 cup brown sugar
   • 1/4 cup pepper
   • 3 tablespoons black pepper
   • 3 tablespoons coarse salt
   • 2 teaspoons of garlic powder
   • 2 teaspoons of onion powder
   • 2 teaspoons celery seeds
   • 1 teaspoon cayenne pepper
5. 5 Apply the mixture generously to the ribs, covering them in an even layer. Don't skimp on spice mixes. Even if later you plan to cover the meat with sauce, it helps to improve the flavor of the dish. Use about 1-2 tablespoons of dry mixture for 1/2 kg of meat.
6. 6 Bring ribs to room temperature. After applying the spices, allow the ribs to begin to absorb the flavor. This contributes to the following:
   • Allows spices to penetrate the meat and saturate it with aroma.
   • The juiciness of the ribs increases. Salt brings moisture to the surface of the meat. If you apply the spices and start cooking the ribs right away, the meat will lose the moisture brought to the surface. If the ribs are allowed to stand, moisture will return to the meat through a process called osmosis. This process contributes to the juiciness of the meat.

Method 2 of 3: Smoking Ribs

1. 1 Turn on the smoker. If you have a smoker, heat its cooking surface to 110 ° C and check with a standard cooking thermometer. It may be hotter closer to the fire, but make sure the temperature of the entire surface is as close to 110 ° C as possible.
   • Use any kind of wood to light the fire. Find what you like.
2. 2 If you don't have a smokehouse, improvise. Use a gas grill preheated to 110 ° C. First, place a saucepan 3/4 full of water under the grill on which you will smoke the ribs. This aids in the cooking process and helps to keep the temperature low. Then prepare the smoking bag by wrapping the chips in aluminum foil and puncturing them several times to release the smoke. Place it on the bottom of the grill, but not directly under the ribs.
   • Be sure to pre-soak the wood chips for at least 30 minutes before making the smoking bag. Wet wood chips release smoke better and longer than dry wood chips.
   • You can take any wood chips for smoking. Try apple, cedar, hickory, maple, mesquite, oak, pecans, and more.
3. 3 Smoke the ribs at 110 ° C for 3 hours. This is only the first step in preparing the ribs, as you are just infusing them with a smoky flavor. It takes about 6 hours to completely smoke the ribs. If you decide to smoke the meat completely, spray your ribs with liquid (apple juice, beer, even water) every hour.

Method 3 of 3: Final Steps

1. 1 Remove the ribs from the smoker or grill and cover generously with the barbecue sauce. You can use a ready-made sauce of your choice or make your own. Whatever you decide, generously brush the meat side of the ribs with the sauce.
2. 2 Wrap the ribs in aluminum foil and add some liquid. Many add beer to the ribs (aromatic rather than light and watery), but you can use apple juice instead.
   • Wrap the ribs and liquid as tightly as possible in foil, leaving some space inside for the meat to breathe. Make sure the ribs are carefully packed so that liquid does not leak out.
3. 3 Cook the ribs at 110 ° C for 2 hours. This part of the cooking process begins to break down collagen in the ribs, so the meat will literally melt in your mouth.
4. 4 Remove the aluminum foil, add more barbecue sauce if needed, and cook open for 30-60 minutes. Check your ribs after 30 minutes, although they may take longer. Watch the process so as not to overcook the ribs. This final step will make the meat a little springy and ready to eat.
5. 5 Enjoy. Serve corncobs and coleslaw over the ribs for a hearty summer meal.

Tips

• Try not to open the door of the smoker for a long time. This can reduce the temperature or extinguish the fire altogether.

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