How We Smoke Ribs

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We trim the silver skin from the ribs and remove the membrane. Our smoker is a Grill Dome ceramic smoker, but any smoker will work. Grills can also work, just set them up for indirect heat. We use a Terra Cotta saucer, intended to hold a flower pot, covered with foil, to create an indirect heat situation. We place it on a rack beneath the main grill, just above the lump charcoal. This can be done on a grill by shoving all of the charcoal to one side, or by putting a disposable pan under the meat. We like hickory chunks for the smoke.

We stabilize the smoker at 225 degrees F.

After the ribs gets near room temperature, we coat them with yellow mustard and cover with our rib and chicken rub. The ribs go into the smoker where they stay for three hours.

We put the ribs into a Pan Saver bag(which is good to 400F) then with foil. Without Pan Saver bags, just wrap tightly with foil. The ribs go into a preheated oven at 225F. In the summer we return it to the smoker. We give the ribs two hours in the foil.

We feel that the wrapping creates an environment that helps the collagen melt, and this is what makes the ribs tender.

After an their time in the foil, they go back in the smoker or oven to set.

This page started out focused on Corn Free Barbecue Sauce and other Corn Free recipes, and they are still available Here but will become much more. In the meantime, if you are allergic to corn or just want to cut down on High Fructose Corn Syrup, head over Here and check them out.

Visitors since 7-22-2010.