Robert's Ribs

Ingredients

• 2-3 racks of pork baby back ribs. they have to be baby back ribs, not country ribs or spareribs.
• a liter or so of cola
• salt, pepper
• wood chips for smoking (I like hickory)
  • mom, last time I was at home I bought a bag of wood chips

Steps

1. 24 hours before smoking the ribs, marinate the ribs in cola. I use baking dishes large enough to hold an entire rack, and cover the ribs with cola.
2. 24 hours before smoking the ribs, Soak 3-4 handfuls of wood chips in water.
3. Remove the ribs from the cola. Discard cola.
4. Prepare the smoker. If you are using a gas grill, see below.
5. Pat the ribs dry with a paper towel. Rub a generous amount of salt and pepper onto both surfaces.
6. With a paper towel, rub vegetable oil on the BBQ grill(s). This prevents the meat from sticking.
7. Smoke ribs @ 200-230 F for 2 - 2.5 hours, until the meat is cooked through. The smoke should give the meat a reddish tinge for a depth of several millimeters.

Gas Grill

Smoking meat on a gas grill is not too hard. You need to watch the wood chips to make sure they don't catch fire.

1. With several sheets of aluminum foil, make a little open container (a tray), large enough to hold a handful of wood chips. Put a handful of wet wood chips in the tray.

2. Put the tray on the left burner element, but not over the flame. You want the tray as close as possible to the flame without actually touching the flame. The idea is to make the wet wood chips smolder, but not catch fire.

3. Put the meat on the right side of the grill.

4. Ignite only the left burner, near the tray of wood chips. You do not want direct heat under the ribs.

5. Monitor the wood chips to make sure they are producing smoke, but not burning
   • if they burn, move the tray away from the flame
   • when the woodchips are depleted, add another handful

CategoryFood