CAROLINA RED RIBS (SMOKED)
OR INDIRECT SMOKING ON A GRILL
-BABYBACK RIBS
-BONEFOOD DRYRUB
-BONEFOOD “CAROLINA RED RIB” SAUCE
METHOD:
- SMOKE BABYBACKS ON GRILL ON INDIRECT HEAT USING THE “LOW AND SLOW” MEATHOD AROUND (225-250) FOR A GOOD 3-4 HRS ACHIEVING A NICE SMOKEY COLOR.
- BRUSH ON RIB SAUCE AND CONTINUE COOKING, BASTE RIBS WITH SAUCE UNTIL DESIRED DONENESS.
* SEE NOTE :”KNOWING WHEN RIBS ARE DONE”
ABOUT SMOKING:
MOST PEOPLE THAT OWN A SMOKER WILL HAVE SOME EXPERIENCE WITH SMOKING BUT IF YOU JUST OWN A GRILL YOU CAN GET THE DESIRED RESULTS WITH A LITTLE EFFORT AND PRACTICE ON YOUR PART. REMEMBER TO COOK ON INDIRECT HEAT AS MUCH AS POSSIBLE AND TO TRY AND USE THE “LOW & SLOW” METHOD , TRYING TO KEEP THE TEMPERATURE AROUND 250deg. USE THE HEATED SIDE TO SMOKE THE WOOD CHIPS. THE SMALLER CHIPS USUALLY WORK WELL ON GAS GRILLS AND IT HELPS TO REMOVE THE COOKING GRATE FROM THAT SIDE IF POSSIBLE AND SMOKE THE CHIPS RIGHT ON THE BAFFLES THEMSELVES. IF USING A REAL SMOKER YOU CAN GET AWAY WITH NOT SOAKING THE WOOD CHIPS IN WATER BUT WHEN USING A GAS GRILL YOU SHOULD TRY TO SOAK THE CHIPS BEFORE YOU USE THEM FOR ABOUT AN HOUR. YOU MAY HAVE TO REPEAT THE SMOKING PROCESS A FEW TIMES BY ADDING NEW CHIPS EVERY 30 MINUTES OR SO BECAUSE THE SMALLER CHIPS TEND TO BURN UP FASTER. IF YOU DO IT PROPERLY YOU WILL ACHIEVE A RED/PINK LAYER RIGHT UNDER THE CRISPY OUTSIDE CALLED A SMOKE RING. THIS IS THE HEIGHT OF EXCELLENCE FOR A GRILL MASTER AND THE ULTIMATE DESIRED RESULT OF YOUR LABOR. |
