How to Smoke Ribs - Controlling Air Flow

No two barbecues are the same. Some turn out well while others seem to fizzle out. It's baffling to me how I can repeat the exact same process when smoking ribs and yet, get different results each time. So, I decided to start a little discussion about maintaining the airflow, air temperature and meat temperature throughout the meat smoking process. Please add your comments below; we would be happy to hear from you all.

If any of you have tried to make smoked ribs or smoked brisket before by following a recipe or online advice then you know that sometimes it simply does not turn out well. Having a decent thermometer is a good start, but even that is not enough. Professional meat smokers all develop a 'feel' for smoking and barbecue in general. They learn how to tell when that right moment is to flip, foil, mop, or remove the ribs from the smoker. Yes, we have tools such as thermometers, recipes, clocks, etc that help us determine when those exact moments are, but no tool can be substituted for experience.

One of the keys to smoking meat is understanding airflow. Airflow determines the overall temperature of the fire, the path that the smoke travels, the intensity of the smoke, the temperature of the meat, everything. As you know, lowering the air intake will dampen the fire and reduce the overall airflow generated, and opening the intake door will increase the hotness of the fire, the amount of smoke usually, and the temperatures of both the firebox and the cooking section.

In many smoked ribs guides and forums, they tell you to make sure that you maintain a minimun temperature in order to assure food safety. This only applies to smoked ribs that are cooked entirely by the smoking process. You will find that all of the recipes on my site are divided into two cooking sections: one is the smoking process that takes place in the smoker or on the grill while the other is the actual end cooking process that assure the meat is done. The final cooking stage takes place indoors in the oven or slow cooker, where temperatures are higher and more safe. This way, you can use air flow to limit the temperature and the amount of heat penetrating the ribs.

Beer Glazed Smoked Baby Back Ribs

Another great brine that is seldom used but that has an outstanding flavor is beer. Few people actually want to waste a good six pack of beer on smoked ribs but I say just buy an extra case and then you are 18 ahead. Here is a quick recipe for the beer smoked ribs.

You will need:

• a couple racks of spare ribs or baby back ribs
• a six pack of beer
• seasonings
• wood chips or chunks for smoking
• a gas grill or your smoker
• foil
• an understanding family

Get your standard spare ribs or baby back ribs and do the usual trimming if desired; I don't trim mine as I have never noticed a difference. Peel the under-layer off if you prefer though. Put the ribs on a large cookie sheet or in an extra large cake pan and pour 2 cans of beer over them. Do not season them just yet as the liquid from the beer will just wash it off. Cover with foil or plastic wrap and refrigerate for at least an hour. Do not soak too long because you will have a mess on your hands. Rotate once about half way through.

Remove ribs from beer brine and season however you wish. A brown sugar, garlic, sea salt, cayenne, and heavy pepper dry rub works well with these. Few people have the seasoning mace but if you have it use some sparingly. Rub the seasoning on liberally. That does not mean with tax money, it means rub a lot of it on.

Fire up your grill or smoker, see my other posts for how to to use your gas grill as a smoker. Read your manual to make sure it is safe first. (Okay, I realize nobody will read their manual, or even knows which trash can they threw it in, but I say that because it seems like something smart to say; just don't blow yourself up).

Beer Glaze Sauce:

• 2 Cans of beer
• 1 can tomato paste
  
• 2 tablespoons mustard
• 1/2 cup steak sauce
• 1/4 cup brown sugar
• seasonings that you prefer

Glaze preparation: This one is easy-- just mix all the ingredients together in a small metal pan or cup. Keep the sauce between the smoking ribs or smoked brisket and the fire. The heat from the fire will keep the sauce warm while at the same time the evaporation of the glaze should keep the ribs nice and moist. Baste the smoking ribs several times during the meat smoking process.



Smoke the ribs for about three to five hours, turning occasionally. Keep feeding plenty of new wood chips so that you can see the smoke billowing out constantly and keep basting every 20 to 30 minutes. Be sure to place your bbq ribs as far from the actual heat source as possible because you don't want to pulverize the ribs.

Bring ribs inside and allow to cool for 10 to 20 minutes. Next, you will need to double wrap them in aluminum foil. Slather them generously with remaining glaze prior to closing up the foil. Put on cookie sheet and slow cook in oven on 225 degrees for 2 to 3 hours. For the last 20 minutes of cooking, turn on the broiler and open the foil packets. The purpose of this step is to make sure that the glaze gets emblazoned onto the smoked ribs. Be sure that the they are positioned somewhere around the middle rack area of the oven.

Serve with smoked bbq baked beans, corn on the cob, and a nice cool salad and of course, the remaining cans of beer.