There are many distinct opinions and techniques for smoking a rack of ribs. The
best way to find out what works for you is to convention and experiment with distinct
available recipes, or new recipes you come up with. No matter what recipe or taste
you are finding for, the key to turning a plain rack of ribs into a tender, juicy,
perfectly smoked rack of ribs is "Low and Slow." This means low climatic characteristic
(225-250 degrees F) and al long time (about 5 hours for a 5 lb rack).
When I put in order a rack of spare ribs for smoking, I usually put in order the ribs the night
before I am going to smoke them to let the rub soak in to the meat. This will give
the rub plenty of time to work. A rub is basically a blend of seasonings that is
applied to meat before smoking. You do not have to use a rub, but I recommend it
because it will add flavor to the meat. How much flavor depends on your rub recipe,
but that is other story.
3 Inch French Door Refrigerator
The rack of spare ribs referred to in these instructions weighed 5 pounds, and was
smoked using indirect heat (225 F) for about 6 hours.
Freshness
When I pick a rack of ribs for smoking, I make sure that the meat has not been
previously frozen. Sometimes choices are limited, but fresh meat will have a better
flavor, and it will be very tender when smoked correctly. If the ribs have been
frozen, as most have, no biggie. Make sure your thaw them out in the refrigerator.
Trimming The Ribs
When you buy a rack of spare ribs, there will be a membrane placed on the
underside of the ribs. Most people have distinct opinions about removing the
membrane or leaving it on. I take off the membrane with a sharp knife, or I have my
butcher take off it for me. If you are new to removing the membrane, you may ask
your butcher to take off it for you the first time, and maybe he or she will even show
you how to take off it. You can also leave it on because if the ribs are cooked
correctly, the membrane will pretty much dissolve while cooking.
If you pick to take off it, begin by trimming it away from the bone on one end of
the ribs. You can whether continue cutting it off, or if you get lucky, you can grab it
with a pair of pliers, and pull the whole membrane off at one time.
When trimming the fat off of the ribs, make sure you leave a little. There will
probably be an excess whole in some places. Just trim it down until it looks right
to you. The fat will render, turning into oil, and it will help to keep the ribs moist.
Seasoning
Prepare your rack of ribs the night before you are going to smoke it, allowing 15 or
so hours to let the rub soak in.
Coat the ribs with a thin layer of olive oil before applying the rub.
Season both sides of the ribs with your favorite dry rub. There are a few listed on
thesmokerking.com. If you resolve to make your own rub, remember, the goal is not
to overpower the taste of the meat with seasonings, but to add to the flavor by
correctly blending distinct seasonings together that will heighten the flavor of the
meat.
Some people like to marinade their ribs, but I have had the best results with using a
dry rub.
Cooking
Remove the ribs from the refrigerator about 45 minutes before cooking them so
they are closer to room temperature.
I smoke the ribs at a consistent climatic characteristic of 225 degrees F for about 1 hour per
pound, but usually no more than 6 hours.
Place the ribs bone side up in the smoker. I use a rib mop sauce that has no or very
little brown sugar, and no tomato products in it. These two ingredients will burn
before the meat is done, and furnish bad results. It is best to apply a finishing
sauce or glaze towards the last 30-40 minutes of smoking.
A great mop sauce that I use is to mix 2/3 cups of Apple Cider Vinegar and 1/3 cup
of olive oil in a spray bottle. Shake the bottle and spray the ribs down about every
45 minutes. The Apple Cider Vinegar will help tenderize the meat, and make the
ribs a small sweeter.
When applying the finishing sauce, turn the ribs over so that the bone side is down,
then apply the sauce. Do this during the last 30 minutes of cooking.
The ribs are done when the meat retracts and exposes the edge of the rib bones by
about 1/2 inch or so, and basically each rib section will tear apart with ease. The
internal meat climatic characteristic will be about 180 F when done. An instant read
thermometer is a must have for checking the doneness of the meat.
After a while, you will produce a feel for doneness.
Using distinct types of wood will furnish distinct smoke flavors in the meat. I
usually use mesquite, apple, and charcoal. Too much mesquite can add a strong,
smoky flavor to the ribs, so use it sparingly. Hickory and oak are also some of the
commonly used woods for smoking ribs.
Serving
Let the smoked rack of ribs rest for about 10 minutes before cut into it.
Cut down the middle of each strip of meat between each rib bone. Add your favorite
sauce, and enjoy.
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