Thread: Smoked ribs

Drooool.
Spare ribs are my favorite BBQ food. And yours look very fine indeed.
And of course, eating meat with your hands and tearing the meat from the bone with your teeth makes it a manly thing.


Urgh. Me hungry. Me need meat... (and then I club my wife over the head and drag her into the cave )

Boy do those look good. I've got a killer rib recipe/process I've created but I don't have a smoker. Always been tempted to make one, though. I made between 40 and 50 pounds of ribs for my college graduation a couple of weeks ago. Good eating, but I used slow cooking in the oven and finished off on the grill.

Originally Posted by Bruno

Urgh. Me hungry. Me need meat... (and then I club my wife over the head and drag her into the cave

And people say romance is dead.

I'll never forget the hickory smoked ribs I had when I lived in Houston!

I recently cooked ribs two different way on the smoker. Horizontal two box smoker (side by side) for 6 hours straight, one dry rub on the grill rack and one rack cut into individual pieces, placed in a shallow pan and smothered in sauce. Used well soaked hickory wood chips throughout the day, had a deep pan of German pils beer in the bottom of the non-charcoal box. Used about four chimneys of charcoal total, I know that's a bit much but personally think the heat needs to be a but higher when it is not a vertical smoker. The main drawback to that higher heat was intense smoke at first that would peter out because the wood chips burned up, the only solution of which is to use more chips. Still, both types of ribs turned out really well.