Most of us have lived the exact same scenario over and over again, and none of what I described above is far from the truth. However, what few realize is that traditional BBQ is actually smoking meat indirectly over charcoal and/or hardwood at significantly low temperatures that usually fall between 225º to 250º – a combination that produces a rich, smokey flavor that is classic and hard to beat. Yet even so, it's a technique that many backyard grillers tend to shy away from and often feel too intimidated to try. But I assure you, if you own a charcoal grill, you can master this technique in no time at all and I'm going to show you how.
For this tutorial I've decided to go back to one of my tried and true favorites – baby back ribs. In doing so, I've once again opted for Smithfield® Extra Tender Fresh Pork Back Ribs as my product of choice. I've stated my reasons in past articles, but I feel it's important for me to do so again – Smithfield® ribs are consistently fresh and tender and are hand-trimmed while containing no added hormones or steroids. To me, that matters.
The next thing we need to consider is the grill configuration we will use in order to smoke our ribs. Previously, I've demonstrated what is typically called, the "Charcoal Snake". When smoking in a kettle grill, it is a popular method that places a drip pan containing water or apple juice in the center of the grill and the heated charcoals are placed in a circle around it.
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To begin, I lit one chimney of charcoal briquets, and when they came up to heat, I placed them into the grill opposite the drip pan. Typically, smoked ribs will take several hours to cook, so you may have to add charcoal along the way. When doing so, I usually add a few unlit briquets and allow them gradually come to heat.
Next, I sprinkled a handful or two of Applewood chips that I had soaked for several hours directly onto the hot charcoal briquets. Applewood typically milder than other hardwoods and will supply the exact flavor profile I'll be looking to achieve. Close the lid and let the smoke build. It's time to turn your attention to your ribs.
Ingredients & Prep:
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