How long do i need to smoke ribbs
Depends on how many pounds you're smoking, as well as are they pork or beef? Country style or Baby Back? And how much smokey flavor to you want?
Baby Back Pork Ribs require the least amount of time, as they don't have as much beat on the bones as Country Style Beef ribs Never-the-less, my own personal theory of smoking meats is "Low and Slow." "Low" meaning no more than 225 to 250 degrees. "Slow" meaning at least 2 to 3 hours for Pork Baby Back Ribs. 4 to 6 hours for Beef Country Style Ribs.
The first 30 minutes to an hour time the crucial for smoking. That's when the fibers or the meat are most open and will absorb the most smoke. After that, you're basically slow cooking for tenderness.
Always wait until the last 30 minues to brush or mop on any BBQ sauce.
Seasoning the ribs prior to smoking is very important. Whether you use a dry or wet rub. The choice is yours. Once the rub is applied, warp it tightly in plastic wrap and refrigerate for at least 2 hours. Over night is better. Take the ribs out of the frig, unwrap them and allow them to come to room temperature before placing on the smoker. That way, the meat fibers will open some.
Once on the smoker, DON'T PEEK! Every time you open the lid, you loose smoke and heat. You want to try to maintain that 225 - 250 degrees without loosing it and having to bring the smoker back up to temperature.
Once you remove the ribs or any kind of meat, for that matter, let it rest for at least 5 minutes before cutting it. That way, you won't loose all those delicious juices.
The weekend is not that far off, so start planning now and enjoy the fruits of your labors, this weekend.
Hope this helps to get you started. Please let me know how they truned out. Or better yet, send me a sample to taste. :-)
Mar 01, 2011 |
Brinkmann Smoke 'n Grill Double-Grill...