How to smoke ribs on grill
Today’s recipe would teach you how to smoke ribs on grill. Smoking food is in our DNA. Smoked meat has been around since man discovered how to create a fire. We have been doing it for centuries, the aroma of the two elements brings to our minds a primitive delight to our senses. Not only do we love smoke, we love to combine smoke and meat together. Bringing loved ones together for a day of smoking ribs out in the backyard is a great way to bring people together.
In this article you will learn how to smoke ribs. There are several reasons why this recipe has survived over the years and why it is used in almost every culture around the world You can cook real smoking ribs either on a charcoal grill or a gas grill once you understand the concepts.
All you have to do is follow each step and add each ingredient to the recipe and you would not only know how to smoke ribs, but also how to make your ribs look good.
Step by step method
Wash the ribs in cold water to remove any pieces of bone bits.
2) Remove the membrane
If the butcher did not remove the membrane on the underside, you can do it yourself. Once you have found a small part of the membrane, use a paper towel to hold the membrane and remove it in one piece. A spoon works very well to remove the membrane – just wrap it between the bone and the membrane and pull it up. Finally, trim off excess fat from both sides.
3) Using rub and cooking
Before smoking, you will also want to apply rub to the ribs. Spread the mustard layer all over the ribs and sprinkle with rub. Flip them and repeat on both sides. You can do this the night before, it all depends on you
After removing the membrane and applying oil on your ribs. Time to throw them on the grill, right? Not so fast. Before opening your grill or smoker, Adjust the temp.
4) Decide what kind of texture you want your ribs to be before Smoking
Before opening your grill or smoking, keep the grill in a stable place at 250-275 ° F. Cooking at 225 ° F will allow the meat to roast and simmer, adding collagen to the connective tissue and fat without getting the protein tied up. in the crowd. It is a magical condition that creates the texture of silk, adds moisture, and retains the tenderness of the flesh. If you can’t beat 225 ° F, get as close as possible. Do not go below 200 ° F and try not to exceed 250 ° F.
Deciding what texture, you want will determine how you cook them. For example, if you want to fall to the bone marrow, you can choose from a variety of methods to achieve this goal, the most popular being the 3 2 1 method.
The 3 2 1 method.
The 3 2 1 method is very simple. For three hours, smoke your ribs at 225 ° F. Then remove them from the grill and wrap them in pink butcher paper or a little water-soaked aluminum foil. Next you put the wrapped ribs back on the grill for two hours at 225 ° F. During this time, your ribs will heat up a bit, and the resulting heat will help break down meat, fat and cartilage. The last step is to remove the slab, disassemble it, and throw it back on the grill at 225°F until your ribs reach your desired softness (should not take longer than 1 hour). If you wish to add the sauce, do so for the last 15 minutes Baste ribs with a thin layer of bbq sauce and cook for 15 minutes. Flip them, baste on one side and cook again for another 15 minutes so that the sauce has a chance to thicken.
Now you know how to smoke ribs, here are some questions you might want to ask.
How Do I Know when smoked ribs are ready?
Fully cooked ribs should not be falling off the bone – that is an indication that they are cooked too long. You can use a thermometer to check that they hold temperatures above 190 ° F for more than an hour, or you can use this simple test. gently hold the full rack in your hands (use gloves – it will be hot). If the rack bends easily, it may be skipped. If it hardens, it needs more time. You can also try pulling the bones away from the meat in the middle of the rack. They should require a slight pull, but they will still easily slide out of the meat.
Allow the ribs to remain at room temperature for 20-30 minutes before slicing and serving with the sauce.
- Start your pellet grill “smoke”. Once it is hot enough, set the temperature to 225 ° F.
- Remove the membrane from the ribs. Rub and generously coat both sides of the ribs with olive oil. To get a deeper flavor, marinate the ribs with spices and let it stay in the fridge for at least an hour.
- Smoke ribs for about five hours or until the temperature is between 180 ° F and 195 ° F until the meat is glossy and can easily tear apart.
- After smoking the ribs, remove from the grill and let it rest for five minutes before serving.
1 full rack of ribs
vinegar or olive oil, for brushing
1/4 c. light brown sugar
2 tsp paprika
1/2 c. prepared BBQ sauce
firewood or charcoal – about 20-30 brique
1 smoker or grill with a lid.
1 (18 pounds) charcoal bag for charcoal grill.
One tank of propane gas cookers.
Long handled tongs
1 sauce brush.
Course. Lunch. Dinner.
Time to prepare. 15 minutes to cut the skin n ‘rub
Cooking time. 4 to 7 hours depending on the cut you choose and how you regulate the temperature.