How to Smoke Barbecue Ribs on a Grill
By GaryGlen
If you're like me, nothing beats a smoky rack of barbecue ribs. Yet how can the average backyard Joe enjoy this American delicacy without investing in a smoker? Of course, you could head on over to your local smokehouse restaurant for a dinner of dried out and overcooked slab of barbecue ribs, but with very little effort you can smoke your own on any type of grill, whether gas or charcoal.
Begin with fresh or frozen ribs that have plenty of meat on them. Don't be tempted to buy the shrink wrapped, pre-made barbecue ribs you'll often see in the meat counter at your local grocery store. Trust me, the process you'll learn here will produce much better tasting barbecue ribs than you'll ever find pre-made.
Thaw the ribs if they were frozen and coat with vegetable oil. The next step is to rub the ribs with a meat rub. There are plenty of recipes available, but to simplify things for now, just pick up an already made rub at your grocery store. Don't go easy on the rub. Once your ribs have been oiled and rubbed, allow them to reach room temperature while you prepare your grill.
You'll need some wood chips to give your barbecue ribs the smoke flavor. I prefer hickory wood when smoking pork, although apple or any fruit wood also works well. Most grocery stores and many home improvement centers carry them. You'll want wood chips, not chunks for this method. Soaking the wood in water is utilized in many smoking methods, but for this barbecue rib recipe it is not required.
Using heavy duty aluminum foil, create a flat "packet" containing about two cups of wood chips. Make it the size of your grill grate or about the size of a slab of barbecue ribs. One side will be considered the top. Using a fork, punch several holes in the top. This will allow the smoke to escape.
Fire up your grill. If using a gas grill, you're ready. If using charcoal, wait until the coals are throwing off a medium heat. Place your wood packet directly on top of the coals, or on top of your flame diverter plate if using a gas grill (under the cooking grate). Remember to keep the holes in the foil packet pointing up.
Place the ribs on the grill with the meaty side facing down. Close the lid on your grill and relax. Soon, your wood will begin to smoke. Don't worry to much about the temperature, although we are trying to keep the grill at a medium heat...and quit peeking! Don't allow any more of that precious smoke to escape!
One thing to be aware of...oftentimes the wood chips may ignite causing a "flare up". This is especially true as the barbecue ribs begin cooking and grease from the ribs help with the ignition. Keep a spray bottle of water handy so you can put out any flare ups. OK, you need to peek a little.
The average packet of wood will burn out and quit smoking after about 45 minutes. Once the smoke stops, pull off your barbecue ribs and wrap in foil. Place on a baking pan and finish in a 225 degree oven. Three to four hours will usually do a good job of slow cooking the ribs.
Remove the barbecue ribs from the foil and drain off any excess grease. Place the ribs back on the pan. Brush on the barbecue sauce of your choice and place back in the oven. I turn the oven off at this point and go round up the hungry tribe. An additional brushing of barbecue sauce just prior to serving is highly recommended.
If all went well, you'll be glad you saved the trip to your local smokehouse restaurant. Experiment with various types of wood, meat rubs and sauces and you'll soon be the barbecue ribs pit boss of your neighborhood!
Some Handy Tools I Recommend to Assist With Your Barbecue Ribs
About the Author
GaryGlen is a freelance writer and website developer with an extreme lust for food, drink and general frolic. He's a regular contributor to ezines, A/C Content as well as other article publication sites. He also serves as a guest contributor to several food related blogs.
Share his passion for barbecue at TopRibs or at BarbecuedChicken . Explore his decadence at GlobalWineSales, CigarExpo or at ItalianCheese
You're invited to follow him on Twitter.