How to Smoke Pork Ribs on a Barbecue

Purchase different types of wood chips for different flavors.

Smoking on a barbecue is a simple method of cooking that infuses food with the flavor of the applied spices and smoked wood. According to Cheryl Alters Jamison and Bill Jamison, authors of "Smoke & Spice," one of the best ways to prepare pork ribs is by smoking them on a barbecue. Smoked pork ribs are tender, with meat that falls off the bones, if done correctly. The process is time consuming, but smoking the ribs will produce a flavorful entrée.

Things You'll Need

• Heavy foil
• Butter knife
• Barbecue pork spice rub
• Shallow pan of water
• Rib racks

Instructions

1. Wash the ribs in cool water and set them on a sheet of heavy aluminum foil. Leave the ribs to sit for two hours, or until the meat is at room temperature.

2. Turn the ribs so the rounded side is sitting on the foil and the membrane-covered side is facing up. Peel away the membrane by lifting it with a butter knife until you can work your fingers beneath it. According to Adam Perry Lang, author of "Serious Barbecue," removing all of the membrane is an important step to perfectly smoked ribs.

3. Cover one side of the ribs in barbecue pork spice rub, and massage it into the meat in small, circular motions. Flip the ribs over and repeat with the other side.

4. Leave the rubbed ribs to set while you prepare your grill. Place water-soaked woodchips into the fire on the grill and place a pan of water beneath the rack, where the ribs will cook. Set up the rib racks over the pan of water. Place the ribs onto the racks and close the lid of your grill. The grill should maintain an internal temperature of approximately 200 degrees F, Lang writes. Allow the ribs to cook, undisturbed, for four to five hours.

5. Turn off the grill and allow the ribs to cool for five minutes before serving.

Tips & Warnings

• According to Steven Raichlen, author of "The Barbecue Bible," if you would like to add barbecue sauce to your ribs, when removing them from the rack you should coat them in sauce, wrap them in foil and cook for another 10 minutes.

References

• "The Barbecue Bible"; Steven Raichlen; 2008
• "Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking"; Adam Perry Lang; 2009
• "Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue"; Cheryl Alters Jamison and Bill Jamison; 2003