How to Smoke Ribs With a Gas Smoker

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Pork or beef ribs often are smoked to add flavor to the meat. Easy and versatile, smoking allows for a variety of spices and herbs to be added and absorbed into the meat while it slowly cooks. Although smokers traditionally are wood-based, their gas counterparts are more affordable and require less effort while cooking.

Things You'll Need

  • Pork or beef ribs
  • Rib rub
  • Aromatic wood chips
  • Large bowl
  • Gas smoker
  • Cover the ribs with the rub and let them sit, refrigerated, for 24 hours before smoking.

  • Place the wood chips in a large bowl. Cover them with water, and let them soak for at least half an hour.

  • Turn the smoker to high, and add the soaked wood chips to the designated smoke box. Close the lid, and allow the smoker to fill with smoke, about 10 minutes.

  • Reduce the heat to 300 degrees Fahrenheit, and place the ribs on the smoker.

  • Continue to add more soaked wood chips every half an hour while cooking.

  • Cook the ribs for a minimum of three hours, or until they reach a safe internal temperature for eating -- 160 degrees Fahrenheit for pork, and 145 degrees Fahrenheit for beef.

Tips & Warnings

  • Hickory or mesquite wood chips are the best for ribs because they add a strong and sweet flavor to the meat.
  • Wood chips also can be soaked in other liquids for added flavor -- this can range from beer to juice to wine.
  • The longer the ribs are smoked, the more intense the smoke flavor will be -- some suggest smoking them for at least six to eight hours.
  • Never leave the smoker unattended.

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References

  • Photo Credit grilling ribs image by jedphoto from Fotolia.com
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