I’m Smokin’ Ribs!
It’s been a long time since I’ve done any smokin’, but I’ll get my fill tomorrow. I’m going to smoke up some ribs for a few friends, and I thought I’d write about it. First:
The Meat
I went to Ver Brugge looking for spare ribs, but unfortunately they didn’t have any. Spare ribs come from further down on the rib and they’re thicker and meatier. I think the flavor and texture are far superior to the more common (thanks to Chilis) babyback ribs. I think some people prefer the tougher and less meaty babyback’s because they say the flavor is more delicate and good. I disagree. But then again, I’ll take a flank steak over a fliet mignon most days too, so maybe that says something. The butcher offered to cut me some country style ribs, but I don’t like them. They’re basically pork loin with some bone in – not the right thing for smoking. I ended up with some nice looking ‘Gourmet’ babybacks, which are thicker and meatier. We’ll see how they do.
The Rub
Any smoked pork deserves a night in the fridge with a rub. I just put ‘em on a half sheet pan and sprinkle generously. Don’t forget the sides. Even the bone side gets a light dusting so that it’ll caramelize up nice on the grill. I use a simple 4-1-1 dry rub as follows:
- 4 parts brown sugar
- 1+ part salt
- 1+ part spices
My spice mixture tends to include the following: black pepper, cumin, clove, garlic powder, onion powder, light cayenne, heavy paprika, especially if you can get that awesome Spanish smoked paprika.
The smoker
I smoke in a good ‘ol Weber kettle grill. The basic setup is simple. Take either a disposable aluminum pan or cover a baking pan in tin foil, put it in the center of the bottom coal section of the grill. Fill it halfway with water. Pile a handful of coals, not many, on either side. When you put the cooking grating on, make sure you align the larger holes on the sides with the two piles so you can slip in more coals as necessary during smoking.
That’s it. I try to keep the temp down below 250, but it’s not a problem if it gets a little hot at first. I think it’s good to caramelize the rub, seal in the juices. But then let the heat get nice and low. I regulate with spritzers of water and the two airflow controls.
I’ve also made one modification to my grill that I’m very proud of. I’ve fashioned a height extension out of a 4″ stovepipe so the body of the grill has more height. This is essential for circulation. I keep meaning to post some pictures and a how-to so you can make your own. Weber sells a similar thing that will extend the height of the grill by about 8-10″, but it costs something like $60. Do it my way, you’ll pay $6. Keep your eyes peeled for the tutorial.
One of the side benefits of the height extension is that you can cook even big slabs of ribs upright in a rib rack. Just don’t crowd them in – I did this once and ended up with some ribs cooked perfectly, others almost raw.
The Results?
Check back tomorrow.