They’re tend to be fairly cheap (about $20-25) and are durable enough to last you for at least a good few years. When removing the membrane of the backside of the ribs, use a knife and some paper towel. If you don’t have a smoker, set a pan of water 3/4 full underneath the grate of a gas grill set to 225°F. Ingredients. Place the wrapped ribs back on the indirect heat side of the grill. Apply rub liberally to meat. Then, place the ribs on the cooler side of the grill and close the grill lid. With your ribs having rested overnight, start up your smoker and bring it to temperature. If you plan to add the sauce, glaze ribs with sauce an hour before they are ready. Put the top grate on. Let ribs sit while preparing the smoker. If you forget to do this the night before, it’s not a big deal. You don’t want to leave it on because it will be tough and chewy. Once well combined, coat the ribs on both sides with the marinade and allow to soak for an hour, or refrigerate overnight. For this reason, a good rack of ribs is the mark of a good grill master. Pat ribs on all sides with a paper towel. Put apple juice in a spray bottle and spray the ribs after 1 hour of cooking. What you might not know though is that you can easily adapt your gas grill to be a more than capable tool for barbecue smoking. To season ribs with dry rub, mix all ingredients for the rub together in a bowl. Types of wood for smoking pork: apple, pecan, maple, cherry. Brush topside of ribs with BBQ sauce. Fill the spray bottle with a small amount of apple cider vinegar. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. Set up your smoker and preheat it to 225°. BBQ rubs are really easy to put together. Using a spray bottle containing apple cider vinegar, spray a little bit of the substance over the surface of the ribs. HOW TO SMOKE RIBS. ), If you plan to add the sauce, glaze ribs with. Generously sprinkle the rub in an even layer over both sides of the rib so the meat is not showing. How to Smoke with Wood Chips on a Gas Grill. However I like to do it just because it’s another opportunity to enhance the flavor of the meat even further. Start by rubbing the ribs under a cold water tap, washing off any loose fat or bits of bone that can sometimes find their way onto the meat’s surface. Because ribs are so easily prone to drying out when smoking, the 3-2-1 method is a way of trying to lock in as much moisture into the meat as possible. Preheat gas grill to 225°F (107°C). Every time we came to the same conclusion that unwrapped ribs result in slightly better texture. After a few smoke sessions, you will get used to the way fully cooked ribs feel and will be able to tell easier and easier. Use a digital oven thermometer to track the temperature on the grill grate. (See picture below.). Just season the ribs with dry rub before starting the smoker. You know that the ribs are good when you hear “oh wow, these ribs are so good, they practically fall off the bone!” This is what I want to hear from my ribs because that’s what people love. Give it a gentle bounce to see how easily the meat cracks. Perfectly smoked ribs are fall-off-the-bone delicious and packed full of flavor. Easily smoke ribs in an electric smoker. This is how ribs are cooked best. Mix all ingredients for the rub together in a bowl. The meat tends to be too thin, and where it is thick enough to allow you to take a reading, it’s not a fair reflection of the state of the meat elsewhere across the ribs. Put the ribs on the grill and smoke them for 1.5 hours. Your wood chips might burn out during cooking, but refrain from adding more. Look for any spots that are starting to brown and dry out, spritzing those areas with the juice and cider mixture from the spray bottle. How long does it take to smoke ribs: depending on the size of each rib, it will take 6-8 hours. Just take them out of the refrigerator before preparing the smoker.). BBQ smoking in a grill requires creating indirect heat, whereby we create heat at one end of the grill and place the food at the other. About 20-30 minutes prior to them being cooked, apply a thick coat of BBQ sauce over the surface of the ribs. So wrapped ribs would have to be sauced. These products are designed for smoked and grilled food and make you look like a total pro! To make your next attempt more successful, we’ve compiled a list you can use as a guide to achieving the perfect prime rib: 1. Put apple juice in a spray bottle and spray the ribs after 1 hour of cooking. I highly recommend including a water pan or water/drip pan to the smoker. Take the ribs off of the grill and leave them to rest. Texas Smoked Ribs. How 3-2-1 Works . Simply set the smoker to 225°F, and use the 3-2-1 method.After about 6 hours of smoking, you’ll have tender, fall-off-the-bone ribs. So make that personal decision or try it both ways and see what you like! Because smoking involves cooking the ribs slowly over indirect heat, you end up with ribs that are juicy and flavorful. These are actually spare ribs, but with the cartilage, rib tips, and sternum all removed. My favorite method for smoked ribs is called the 3-2-1 method. Place the ribs in the smoker and maintain the same temperature for several hours. Flip the ribs over and remove the thin, stretchy, membrane that covers the bottom of the rack. By the way, this is how to best clean your grill. Required fields are marked *. Place a long sheet of tin foil on to one of the baking pans and place 1 of the rack of ribs on the tin foil. However I would recommend against this because I just don’t find it as safe or as durable as using a purpose made smoker box. These are small steel boxes that contain lit wood chips. Wrap up the ribs with the tinfoil making sure not to puncture the foil. 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