Smoked meats, when done low and slow, are one of my favorite things ever. The low temperature allows the connective tissues and fats to soften, and the wood used gives the meat a nice smoky flavor. Of course, the slow part necessitates maintaining the temperatures for long periods of time. There is specialized equipment for all of this, however, the average joe can make do with basic BBQ equipment. I will state up front that charcoal is the way to go when smoking meat. Gas grill hacks can be done, but charcoal and wood definitely impart their flavor to the process. I usually do baby back pork ribs, so this post will be covering the preparation and cooking.
First off, the meat needs to be prepped. Make sure the meat is not frozen, and depending on the lead time, you could even prep the meat the night before. It is important to allow the meat to warm to room temperature before you put it on the grill. One thing to note is that most racks of rib still have a membrane on the back of the ribs (bone side) that should be removed to allow the dry rub to get into the meat.
As that is warming up, the preparation of the dry rub can be done. I do a Memphis (Southern) style, dry rub process, which does not use a sauce base. My dry rub has quite a few (secret) ingredients, but most dry rubs have the basic ingredients: brown sugar, garlic, black pepper, etc. I tend to avoid salt in the dry rub, as it can dry out the meat. One thing that is needed is a way to ensure the dry rub adheres to the meat. This is where the yellow mustard comes into play.
The mustard allows the dry rub to stick, and the vinegar in the mustard also helps to soften the meat, drawing in the flavor. Don’t worry, the mustard flavors break down in the heat, so it does not affect the flavor. Make sure to coat the meat evenly to ensure that the dry rub will stick evenly. You don’t need much, just make sure that it is not too thick, otherwise the dry rub may not make contact with the meat. Once the mustard is applied, apply the dry rub generously and evenly to the meat. Don’t be afraid to make sure you get it in all the nooks and crannies of the meat.
Apply the mustard and dry rub to both sides of the meat, and allow the meat to continue to warm to room temperature. As mentioned previously, these preparations can be done the evening before, but the meat should still be allowed to warm to room temperature before putting it on the grill.
As I mentioned before, I do not have a dedicated smoker (not yet, anyway), but a standard charcoal cooker will get the job done. I use a large Weber grill that I was loaned by a friend that never used it, but just make sure it is large enough to accommodate the size of the ribs. Smoking meats is an indirect heat cooking method, so I also use a charcoal bin to ensure that the charcoal stays on one side of the cooker, and the meats are positioned on the opposite side, preferably not over the coals.
I use a charcoal chimney to prep the charcoal, which allows them to heat up quicker. Once they are ready to go, I empty them into the bin and ensure that they are on one side of the grill. The hinged grill grate from Weber ensures that I can continue to add charcoal and wood as time goes on, since the temperature has to be maintained. I also add a little aluminum container with water to allow the water to keep a little humidity going in the cooker, so the meat does not dry out too much. Depending on how long you will be cooking, the water pan may not be necessary. Some people use a water bottle sprayer to add moisture as needed, maybe even adding a little apple juice to give it some sweetness.
Once the temperatures have stabilized, the meat can be placed on the grill, and the timer started. This is also when you can add various wood chips/chunks to add smoke flavors. If you use wood chips, make sure you soak them in water for at least 10-15 minutes, to ensure they don’t burn up too quickly. I prefer large wood chunks, as they last longer. Once everything is on the grill, it comes down to temperature and time. The target temperature is roughly 225 degrees, and that temperature should be maintained for the duration of the session, approximately 4-5 hours. Tracking the temperature could be a whole discussion with various methods, but I kept it simple. I use a long thermometer (usually a deep fryer type, commonly found at Home Depot) and a wine cork to keep it in place. The main part is to ensure that the temperature reading is at grill level.
Technically, pork is safe when the internal temperature is 145 degrees, however, that doesn’t mean the ribs are ready. The meat could still be tough, so the general guideline is an internal temperature is 185 degrees for pork, so it will take awhile for the ribs to reach that temperature. This allows the fat and tougher parts of the meat to soften. The meat should NOT be fall off the bone soft, but it should show a slight pulling back from the bone. There are multiple ways to determine if the ribs are ready, however temperature can be tricky, since the meat can be thin, and the bone can affect the temperature. One method is the bend test, which essentially comes down to picking up the meat with some tongs and giving them a little bounce. The slab should bend, and if the bark cracks, it is close to being done. A small crack, or only a slight bend means it needs more time.
Once the ribs are removed from heat, they still need time to cool. Some cooking can also still be ongoing, so they could be wrapped and stored somewhere to allow the cooking to continue, which also gives the tissues time to soften. Some people wrap them in foil, towels, and place them in an ice chest, as an example, until they are ready to serve. Once you cut them up, you should see a nice smoke ring (the pink outline) if everything went well, and enjoy!
