How to BBQ Ribs on a Smoker

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The sweet, succulent taste of smoked ribs cooked to fall-off-the-bone tenderness has few matches in flavor. Make ribs with a smoker to infuse the meat with a savory smoke flavoring. Smokers cook the meat at a low-slow temperature. This technique uses a break in the dry smoking process to heat the ribs in a foil-covered baking dish, keeping the meat moist and flavorful rather than drying it out from the long cooking. Allow about for 5 1/2 hours of cooking time on the smoker before serving the ribs.

Things You'll Need

  • Paper towels
  • Metal baking pan
  • Aluminum foil
  • 1 cup apple juice
  • Meat thermometer
  • Place the ribs with the bones up on a flat surface. Grab the corner of the thin, opaque membrane with a paper towel and pull it away from the meat in a clean swipe. Alternatively, use a thin knife to separate the membrane from the meat.

  • Heat your smoker to 225 degrees Fahrenheit. If you like, sprinkle a rib rub or marinade over the ribs to completely cover both sides with a thin coating of seasoning.

  • Place the ribs, bone side down, into the smoker and smoke for three hours.

  • Remove the ribs to a baking pan with one cup of apple juice in the bottom of the pan. Seal the baking pan with aluminum foil and place it in the smoker for 30 minutes.

  • Remove the ribs from the baking pan and return the bare ribs directly to the grates in your smoker for another 1 1/2 to two hours of final cooking time.

  • Cook the ribs until a meat thermometer reads 170 degrees Fahrenheit and the meat begins to fall off the bones. Serve the ribs alone or with your favorite barbecue sauce.

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References

  • Photo Credit ribs with green beans image by jovica antoski from Fotolia.com
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