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All Photographs by Len Boccassini
For me, barbecuing is one of the most enjoyable and relaxing aspects of the summer months. We've all taken a flattened meat pattie and thrown it over an open flame as the tantalizing aroma of what is to come wafts through the neighborhood, inciting noses to perk up with elevated interest. And when our task is finally complete, we proudly set that sizzling pattie atop a bun with an array of our favorite toppings and condiments while feeling a sense of pride knowing our grilling prowess has conquered the almighty open flame. For the span of a single meal, we are truly kings of our domain; a pitmaster unto himself.
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.
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.
Besides the ribs, another important element necessary for the perfect end result is the rub or sauce you choose to employ. For this recipe, I've decided to create a Sweet Chipotle Rub (recipe shown below) that is so delightful it will leave your taste buds tingling in flavorful exuberance. It is easy to make, can easily be stored in an air-tight container for up to a month.
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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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The "Charcoal Snake" configuration.
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For this application I've chosen to go with a more typical "Indirect Two-Zone" configuration that places a drip pan filled with water or apple juice to one side and the heated charcoal briquets to the other. In this manner, my ribs are placed away from the direct heat of the coals (hence, the term "indirect cooking") and allowed to absorb the delicious smokiness of the coals and chosen hardwood over a period of time.
When smoking on a kettle grill, I cannot overstate the importance of utilizing a foil pan filled with water. Not only does it create a moist environment that is critical to what you are trying to achieve, but it also helps to regulate fluctuating temperatures that can occur when smoking on a kettle grill. Furthermore, if you choose to fill it with apple juice as opposed to water, it will also assist in imparting flavor into the ribs.
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.
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.
First, rinse the ribs thoroughly and dry with a paper towel. Next, remove what is called the "silverskin" from the underside of the ribs - a thin membrane that peels away like tissue paper and will make your ribs far more tender when eliminated. You can then proceed to coat the underside with the rub (as shown by my lovely accomplice in foodie bliss, Karen, in the photo above). Then, turn over and work the rub into the meaty side of the ribs (as shown below). You can be as generous with the rub as you like. Me? I like to veer towards heavy because the brown sugar will end up caramelizing and create a dark, delicious bark that everyone will to fight for!
Before placing the ribs on the grill, I like to allow them to sit at room temperature for approximately 15 to 20 minutes - until the coated surface looks moist. Then, you can set them over the drip pan (as shown below) and close the lid. From here on out, your work is just about done and you can let the smoke and natural chemistry do the heavy lifting.
Sit back and enjoy the wonderful aromas coming from your grill, knowing in a few hours you'll have created a culinary work of art! Resist the urge to open the lid too often for it can cause drastic temperature fluctuations that will work against the smoking process. You may need to add charcoal along the way, but really there is little other reason to open the lid. A meat thermometer stuck into the top vent hole will tell you all you need to know about what's going on inside.
At about the three hour mark, you'll want to check for doneness. This is accomplished easily. Typically, as ribs cook, the meat shrinks and visually exposes bone at the thinnest portion of the rack. When about 1/4" of the bone protrudes from the meat, it is usually done. Also, you can pick it up in the center and if it separates and does not spring back, it is done.
When done, remove the ribs from the grill and allow to rest for 10 to 15 minutes before cutting. When cut, many who are new to the smoking process may think their meat is under-cooked due to a noticeable pinkness. This is not the case at all. Rather, these are merely the smoke rings along the outer edges of the ribs that tell of a job well done. Congratulations!
To compliment and cut through the rich, full-bodied smokiness of the ribs, I decided on the crisp acidity of a Cranberry Pecan Slaw. Its light fruitiness was the perfect accompaniment to the ribs' succulence. The recipe and preparation is quite simple:
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Ingredients & Prep:
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For the past two years, Smithfield® has partnered with brand ambassadors, celebrity grillers Moe Cason and Tuffy Stone, who share their excitement for Smithfield® quality of meat, Walmart, and the ease with which ribs can be cooked! Please click on this link to enter the Smithfield® Hog Wild Throwdown!
Learn more about Smithfield® by clicking on any of the links below:
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