Smoked Ribs. After many successes and failures, it’s easy to learn what to do, what not to do, which techniques work, and which to avoid. Place it above the burner that you intent on igniting. Lift and … 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. These are small steel boxes that contain lit wood chips. Gently pat and even out the seasoning with your hands. (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. BBQ smoking in a grill requires creating indirect heat, whereby we create heat at one end of the grill and place the food at the other. To start off we need to wash and cut the meat to get it ready for smoking. If you put them directly on the burners then they’ll just burn out quickly and create a load of ash, which will create a bad cooking environment. Set up for indirect grilling by igniting one half of the grill, and cooking the ribs on the other. You can either follow this, or buy a store bought rub online or in a supermarket.. Once the rub is ready, remove your ribs from the refrigerator and dry down with a paper towel. Sprinkle rack of ribs on both sides with half of brown sugar and honey, then top … Return ribs to the grill meat side down. Wrap it in foil and then put back in the refrigerator for another hour. Grill, covered, over indirect medium heat for 30 minutes on each side. (See picture below.). These products are designed for smoked and grilled food and make you look like a total pro! 9 times out of 10 it will come off nice and smooth with no problem. They then sit on the grates of your grill, while the smoke they emit infuses your meat with added flavor. Time and temperature guide. Turn the burner up to maximum heat and close the lid of your grill. While others love the addition of a good BBQ sauce. Smoke ribs for 5-7 hours, depending on the size of ribs. Our first two videos show how to smoke ribs by banking the charcoal and by using a snake method. It should be said that this isn’t a completely necessary step, and plenty of people like to cook ribs without marinating them at all. Perfect smoked chicken leg quarters with crispy skin. You can try throwing in a couple of smoke bombs to generate smoke. To make your next attempt more successful, we’ve compiled a list you can use as a guide to achieving the perfect prime rib: 1. If you don’t have a smoker, set a pan of water 3/4 full underneath the grate of a gas grill set to 225°F. If you forget to do this the night before, it’s not a big deal. It will give them about an hour in seasoning before going onto the smoker. If you plan to add the sauce, glaze ribs with sauce an hour before they are ready. Ribs are a timeless classic that are perfect for family get-togethers or a weeknight dinner. Dab dry with paper towel. There are little things you can do to ensure that everyone will be complimenting your ribs from choosing them at the store, to cleaning, seasoning, and actually smoking them. Fill the spray bottle with a small amount of apple cider vinegar. Remove from grill and rest for 10 minutes. If the meat is having a bit of a hard time cracking and feels rubbery when bouncing, the ribs need at least another hour. How Long Should You Smoke Ribs After the preparation is done, the fire is at the recommended temperature and you have a supply of pecan wood (about 4-5 pieces is enough), it is time to place your meat in the smoker. 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. My favorite method for smoked ribs is called the 3-2-1 method. You also run the risk of turning the meat mushy if cooked too long in a wrap. Smoke the ribs, meaty side up, for 3 hours. How to Smoke Ribs On A Kettle Without Any Extra Equipment. Gently but firmly pull the membrane off the entire rib. Cook for 4-5 hours, or until internal temperature of meat has reached 145°F (63°C). Once you see smoke, turn the heat down to medium-low and use your thermometer to tweak your grill to a target smoking temperature of 225°F (107°C). 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. Using a spray bottle containing apple cider vinegar, spray a little bit of the substance over the surface of the ribs. (If using wood or charcoal smoker, maintain the temperature right around 225° but don't let it get below 225° or over 250°). These contain less meat than baby back ribs, but they contain more fat which makes them perfect for smoking. Let’s talk about how to smoke the best baby back ribs so they are full of flavor and practically falling off the bone. Place the wrapped ribs back on the indirect heat side of the grill. (This is the thermometer I use to monitor smoker temperature. 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. Repeat the … Flip the ribs over and remove the thin, stretchy, membrane that covers the bottom of the rack. Place the ribs in the smoker and maintain the same temperature for several hours. Because smoking involves cooking the ribs slowly over indirect heat, you end up with ribs that are juicy and flavorful. However I would recommend against this because I just don’t find it as safe or as durable as using a purpose made smoker box. So make that personal decision or try it both ways and see what you like! Put your dry chips in your smoker box, and then transfer to your gas grill. Check out our Texas Style Baby Back Ribs recipe. Types of wood for smoking pork: apple, pecan, maple, cherry. The easiest spot to get under the membrane is right on the bone and not on the meat. Apply a generous amount of rub to both sides of your rib rack. Rub the ribs with your choice of seasoning. So how do you do indirect grilling on a gas grill? To take off the membrane, turn the ribs over onto its back and you will see a thin white covering on the bones all along the rack. Do this every 30 minutes. Simply follow this recipe and mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic and dry mustard. Place your wood chips in your smoker box, and then place the box over one of your activated burners. Set up your smoker and preheat it to 225°. ), Set up your smoker and preheat it to 225°. After years of making ribs, we figured out techniques for the best results and ready to share it. Pre-Heat your oven to 300 degrees. From best woods, to cooking times, to target temperatures, here's everything you need to know for smoking the perfect ham. If you know how to smoke pork ribs, then all you need to know about the 3-2-1 method is that you smoke as normal for the first three hours, followed by two hours of cooking the ribs wrapped in foil, and finally, one more hour unwrapped.This gives the meat time to soak in smoke during the first three hours when most smoke is absorbed. TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Be sure to click below and follow me on my social media, so you never miss a recipe. Smoked and grilled baby back ribs. Put the top grate on. Put the cooking grates in place. Start by rubbing the ribs under a cold water tap, washing off any loose fat or bits of bone that can sometimes find their way onto the meat’s surface. Simply set the smoker to 225°F, and use the 3-2-1 method.After about 6 hours of smoking, you’ll have tender, fall-off-the-bone ribs. BBQ rubs are really easy to put together. In this method, you smoke ribs for 3 hours, braise for 2 hours, then smoke again for 1 additional hour with sauce on the ribs. You know that the ribs are good when you hear “oh wow, these ribs are so good, they practically fall off the bone!” This is what I want to hear from my ribs because that’s what people love. Brush topside of ribs with BBQ sauce. Let ribs sit while preparing the smoker. Unlike other types of meat, you can’t use a meat thermometer to know when ribs are done. Fill the water pan in the smoker about 3/4 full. Place ribs, bone side down on grill. Also referred to as back ribs or sometimes even loin ribs, these are taken from the top of the rib cage and can be found between the spareribs and the spin. Give it a gentle bounce to see how easily the meat cracks. Everyone has their own favorite rub recipe, but I like to use my BBQ pork rub. That’s just a fact. To do this you’ll need to invest in a smoker box. Fruit wood is great with pork. Spritz with spritz ingredients in spray bottle every 30 minutes. How 3-2-1 Works . Spritz with apple juice mixture every half hour. The best area to shoot for is somewhere between 245 and 255 degrees. 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. Place the ribs right on the grill, using tongs to maneuver them into place. Grab the membrane with a paper towel. And what they want is juicy, tender ribs that are full of flavor, have a beautiful bark, and falling off the bone. 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. Required fields are marked *. Also sometimes referred to as side ribs, these are taken from the rib cage close to the belly and below the baby back ribs. Note that we want to put the chips in a smoker box to help them last longer and emit stronger smoke. 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. It’s one of our favorite things to smoke so there has been many chances to practice. Repeat Step 10 at the 2- and 3-hour marks, just checking in each hour to make sure no part of the ribs is getting too dried out. Having said that, oven is your best method for reheating ribs. Your email address will not be published. If you can remember it, I highly recommend starting the ribs the night before. It’s important to do this because the fat could melt or render while cooking, making the meat tough and sometimes even inedible. How to tell when ribs are done: the best way to tell is the bounce test to see how easily meat cracks and how much bounce there is. A lot of people advise soaking wood chips before smoking them to help reduce the risk of them burning up. When removing the membrane of the backside of the ribs, use a knife and some paper towel. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. Place on the grate and smoke for up to two hours. These are actually spare ribs, but with the cartilage, rib tips, and sternum all removed. BBQ ribs remain a mainstay on the grilling competition circuit and  it’s not hard to see why. Starting at one end, use a small knife to slide right under the membrane and gently pull up, but don’t cut it. It could take up to 30 minutes to reheat depending on the amount and size of ribs. Just take them out of the refrigerator before preparing the smoker.). We tested wrapped ribs vs. unwrapped ribs several times, and mostly in the same cooking batch. Here are…, Smoking meat is my absolutely favorite way to prepare it. Smoke ribs for 5-7 hours, depending on their size. The ribs should be fully cooked within 4 to 5 hours. Combine rub ingredients in small bowl. These ribs are so tender and so flavorful made with our signature dry rub and infused with delicious smoke flavor. 3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. 3-2-1 Ribs: Perfect Fall Off the Bone Ribs. The final hour then allows it to form a bark, rounding it off beautifully. The problem with ribs though is that as tasty as they are, they’re also incredibly easy to get wrong. First, lay them on the grill, away from the fire with the meat side up. After 15 minutes, serve hot and enjoy a delicious meal. Wrap ribs in foil and transfer to refrigerator. If you will season the night before, make sure to place them on a metal rimmed tray and cover with plastic wrap air-tight. Baby back ribs are meatier than spare ribs, which makes them a popular choice for a lot of BBQ fans. For example, if you have a good 2 burner gas grill then you can set one burner live and place your meat above the other burner on your grates. Every 30 minutes or so, lift the lid of the grill and spray a bit of the apple cider vinegar directly on the ribs to coat them and prevent them from drying out. This week I didn't have any "Matchlight", so put 4 regular charcoals in the bottom and … After the ribs have smoked for an hour, open the lid and check on them. (Learn more below.). If you want the same tender results with St. Louis ribs, I recommend 3-3-1. Ready to cook one of the best loved BBQ meats out there? How long does it take to smoke ribs: depending on the size of each rib, it will take 6-8 hours. Next, let the ribs cook for about 2 1/2 hours, or until they reach an internal temperature of 145 degrees Fahrenheit. Leave smoker on at 225 F degrees and place ribs on foil sheets. Once well combined, coat the ribs on both sides with the marinade and allow to soak for an hour, or refrigerate overnight. You don’t want to leave it on because it will be tough and chewy. Use a digital oven thermometer to track the temperature on the grill grate. Refrigerate them overnight. Because ribs are so easily prone to drying out when smoking, the 3-2-1 method is a way of trying to lock in as much moisture into the meat as possible. The reason why this is seen as an effective cooking method is because it allows the ribs to absorb the aromas and flavors of the smoke during the first three hours, while the two hours in foil allows the meat to steam and become more tender. Place a long sheet of tin foil on to one of the baking pans and place 1 of the rack of ribs on the tin foil. Place a water bowl or tray in with your meat. Wait for smoke to begin to emit from your grill, and then turn the … Give it a gentle bounce to see how easily the meat cracks. If you made any of my recipes and shared them on Instagram, make sure to tag me @grillingsmokingliving and #grillingsmokingliving so I can see all the things you tried! How to Smoke with Wood Chips on a Gas Grill. Initially, I load my smoker up with 32 brickettes. Rubs ribs under cold water. If you decide to do the latter, do this at least an hour beforehand and then leave them to drain and dry on a drying rack. Smoke for 4 to 5 hours, or 6 to 7 hours if you are using a St Louis cut. But with every step of the…. Comment document.getElementById("comment").setAttribute( "id", "ade2ac92497330c0ecb1fc8291438ff1" );document.getElementById("b3d9b8685e").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. 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