Barbecue Ribs

If you're like me, nothing beats a smoky rack of barbecue ribs. Yet how can the average backyard Joe enjoy this delicacy without investing in a smoker? Sure, you could head on over to your local restaurant for a slab of dried out and over cooked barbecued ribs, but with very little effort you can smoke your own on any type of grill, whether gas or charcoal.

Begin with fresh pork ribs that have plenty of meat on them. Don't be tempted to buy the shrink wrapped, pre-made barbecue ribs you'll often see in the meat counter at your local grocery store. Trust me, the process you'll learn here will produce much better tasting barbecue ribs than you'll ever find pre-made.

Thaw the ribs if they were frozen and coat with vegetable oil. The next step is to rub the ribs with a meat rub. All good barbecue ribs have a carefully selected meat rub. There are plenty of recipes available, but to simplify things for this batch of barbecue ribs, just pick up an already made rub at your grocery store. Don't go easy with the rub. Once your barbecue ribs have been oiled and rubbed, allow them to reach room temperature while you prepare your grill.

You'll need some wood chips to give your barbecue ribs the smoke flavor. I prefer hickory when smoking barbecue ribs, although any fruit wood also works well. Most grocery stores and many home improvement centers carry them. You'll want wood chips, not chunks for this method of preparing barbecue ribs. Soaking the wood in water is utilized in many smoking methods, but for this particular barbecue ribs recipe, it's not required.

Using heavy duty aluminum foil, create a flat "packet" containing about two cups of wood chips. Make it the size of your grill grate or about the size of a slab of barbecue ribs. One side will be considered the top. Using a fork, punch several holes in the top. This will allow the smoke to escape slowly, thus flavoring the barbecue ribs.

Fire up your grill. If using a gas grill, you're ready. If using charcoal, wait until the coals are throwing off a medium heat. Place your wood packet directly on top of the coals, or on top of your flame diverter plate if using a gas grill (under the cooking grate). Remember to keep the holes in the foil packet facing up. Place your barbecue ribs on the grill with the meaty side facing down. Close the lid and relax.

Soon, the wood will begin to smoke. Don't worry to much about the temperature, although we're trying to hold the heat on the barbecue ribs to medium...and quit peeking! Don't allow any of that precious smoke to escape. Save it for your barbecue ribs! One thing to be aware of...oftentimes the wood chips may ignite causing a "flare up". This is especially true as the barbecue ribs begin cooking and the grease from the meat help with the ignition. Keep a spray bottle of water handy so you can put out any flare ups. OK, you need to peek a little.

The average packet of wood will burn out and quit smoking after about 45 minutes. Once the smoke stops, remove the barbecue ribs and wrap in foil. Place on a baking pan and finish in a 225 degree oven. Three to four hours will usually do a good job of slow cooking the barbecue ribs.

Remove the barbecue ribs from the foil and drain off any excess grease. Place the barbecue ribs back on the pan. Brush on the barbecue sauce of your choice and place back in the oven. I turn the oven off at this point and go round up the hungry tribe. Brushing the barbecue ribs again, prior to serving, is highly recommended.

If all went well, your barbecue ribs beat your local restaurant, hands down. Experiment with various types of wood, meat rubs and sauces and you'll soon be the barbecue ribs king of your neighborhood!