Other than steak, what is more iconic of summer than Smoked Baby Back Ribs? Ok, just about anything cooked on the grill but ribs are near the top! Contrary to popular opinion, you don’t have to have a purpose built smoker to smoke meat. By adjusting the location of the heat so that you have a cool zone and adding what is known as a ‘Smoke Bomb’ to the hot side you can make any grill that has a lid into a smoker. The key to smoking is keeping the temperature of the grill low, around 225-250 degrees. Because of this low temperature, a lot more time is required than if you were cooking steaks.
- 2 slabs of Baby Back Ribs.
- Vegetable Oil
- Stockcar BBQ Tickle Your Ribs Seasoning
- Stockcar BBQ Sweet Tennessee BBQ Sauce
- Grill – I prefer charcoal but gas works well too.
- Aluminum foil
- Grill or meat thermometer
- Wood Chips (I prefer Hickory but Apple works well too.Mesquite doesn’t work for long smoking.)
- Place 2-3 cups of wood chips into a bowl and cover with hot water.
- There is a membrane on the back of the ribs that needs to be removed.It won’t hurt you but does keep the seasoning from penetrating and keeps them from becoming tender.
- Once the membrane is gone, lightly coat them with the oil, and season both sides with a medium coating of Tickle Your Ribs seasoning.Allow them to come to room temperature on the counter for 30 minutes.
- Setup your charcoal grill for indirect heat by placing about a quart of charcoal on one half of the grill and light it.If you are using a gas grill, start one burner on medium, leaving the others off.This is going to be your ‘cool’ area.Once the grill is ready, brush your grill grate to clean and adjust the vents on the bottom or the dial to bring the temperature to between 225 and 250 degrees.
- Create two smoke bombs by laying out a piece of foil that measures about 12x12, placing a handful of wood chips in the center and then sealing the foil around them.Take a steak knife and make four slits about ½ in long in the top.
- Remove the grill grate and place one of the smoke bombs either on the coals or directly over the burner that is on and replace the grate.
- Put the ribs on the ‘cool’ section of the grill bone side down and cover.If your grill doesn’t have a thermometer, insert a meat thermometer in the top vent.
- Monitor the temperatures to keep them within the smoking zone.After about 2 hours, switch the slab that was closest to the heat with the other slab and cook for another hour and a half.This is also when you replace the smoke bomb with a new one.
- After a total time of 3 ½ - 4 hours, the ribs are done.Put a coating of Sweet Tennessee Sauce on both sides and cover for an additional 15 minutes to set the sauce and serve.
Race fast - cook slow - Enjoy life