Sweet and Spicy Smoked Ribs
In this barbecue rib recipe, the ribs are smoked long and slow resulting in tender, flavorful meat. The brown sugar and spice rub works in harmony with most barbecue sauces, so choose your favorite brand or make your own.
To smoke on a gas or charcoal grill: The secret to smoking food is, Keep it low and slow. Here are other tips, plus a guide to converting your grill. Cooking time will vary with outside air temperature (the cooler it is, the longer it takes) and how many times you open the cover, so resist that urge! Leave wiggle room in your serving timetable.Thread a probe thermometer through a vent for an accurate cook temp; test finished dish with an instant-read thermometer. Choose lighter, fruitier chips for poultry and fish, pungent or infused ones for pork, beef and game meats. Soak chips in water for about an hour.
To convert a charcoal grill:
Follow the manufacturers directions for amount of charcoal needed. Do not use charcoal infused with starter fluid because it could make food taste off. Briquettes are ready when gray and ashy; push to perimeter and place a foil pan with 2 cups of water in center. Place soaked wood chips directly on briquettes; put food on grill rack above pan of water. Add 5 to 7 briquettes to each side every hour if grill temp varies.To convert a gas grill: Heat the grill 15 minutes; turn one burner to medium or medium-high, the other off. Place presoaked wood chips in a foil pan directly on the hot burner; place a foil pan of water on other side. Add food to grill rack above pan of water.
For all grills:
Use a Charcoal Companion wood chip smoker box for an easy flavor boost; www.companion-group.com.