Print PDF
Favorite
Email
Step 5Indirect Heat and Smokey-Smokes
If you've done any barbecue homework, you have probably heard about indirect heat. Basically, the fire goes on one side and the meat goes on the other. I've got a rib rack to maximize grill space. I can do a few racks of ribs this way and keep them organized. It's like a file cabinet for your ribs, which should appeal to you if you are OCD like me.
If you are crowding the fire with your meat, you can put a piece of foil over the coals to shield the ribs from direct heat.
Drop a couple chunks of pecan, cherry, or other fruit/nut wood into the coals and let them smolder while the ribs do. Look for light whisps of smoke once the lid is on. We don't want to nail them with harsh smoke - we're looking for aroma and taste. It takes time and we have plenty of time on our side.
Leave the meat on for 3 hours. Keep the grill temp around 225-250F by regulating the air vents. Smaller vents = lower temperature. Every hour or so, check to see if you have enough fuel and add charcoal if needed.
If you are crowding the fire with your meat, you can put a piece of foil over the coals to shield the ribs from direct heat.
Drop a couple chunks of pecan, cherry, or other fruit/nut wood into the coals and let them smolder while the ribs do. Look for light whisps of smoke once the lid is on. We don't want to nail them with harsh smoke - we're looking for aroma and taste. It takes time and we have plenty of time on our side.
Leave the meat on for 3 hours. Keep the grill temp around 225-250F by regulating the air vents. Smaller vents = lower temperature. Every hour or so, check to see if you have enough fuel and add charcoal if needed.
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
