BBQ Smoking and Grilling

Helpful BBQ and Smoker Information

Recipes for your BBQ

My Smoker!

Tom's Personal Smoker and Grilling Barbeque Web Page Welcome to My Barbecue Smoker Page!

Barbeque Man cooking on the Barbecue
BBQ Pig Chef

BBQ grill cookers

Now for you poor city slickers that got nothin but a barbeque grill, Iím going to show you how to cook great ribs.

The biggest problem with BBQ grills cooking ribs is the heat is too hot and too direct. You also have a problem with a constant smoke source and moisture. Thatís why the ribs taste more like charcoal than pork.

So what you want to do is first do the cooking and then add the smoked flavor.

To do the cooking, bag the ribs in aluminum foil with a tablespoon of water. Notice that, I didnít say wrap them. You want the ribs sealed with the foil but you still want the air inside the foil to circulate. I lay aluminum foil in a sided pan, like a cake pan. Then lay the ribs on top of the foil and fold the foil up. Add the water (1 Tbsp.) and seal the foil on top. Donít smash the foil on to the ribs.

Cook the ribs in the oven or on the BBQ grill for about 2 ½ hours at 225 degrees.

When you are almost done cooking you should prepare the BBQ grill. Get it lit and smoking.

If you are using charcoal, you should use just a little and get the charcoal glowing. Once glowing, spread the charcoal to give a little but very uniform heat.

If you are using a gas grill, light it and let it heat up on very low heat.

Remember, at this stage the ribs are almost completely cooked and you donít need cooking heat. Just enough heat to keep them hot and create the smoke.

The smoke source is important for flavor and tenderness. I use the Smoke Pistol tm but if you didnít get one yet then scatter wood chips in the bottom of the bbq grill and get them smoking. The smaller chips are better than the big chunks because they smoke more. You need a continuous source of smoke and thatís why that Smoke Pistol tm helps. If you have a Smoke Pistol tm get it lit and smoking.

After cooking, remove the ribs from the foil and place them on the barbecue grill.
If you have to stack them, do it cross ways and flip the layers. You need to let the smoke get all around the ribs. Place a tin can filled half full with water right in the middle of the ribs. This will add the moisture to keep the ribs from drying out.
If you like BBQ sauce, thin it with a little water and start painting it on during this last hour of flavor cooking, once every 15 minutes. I use Sweet Baby Raystm hot barbecue sauce. You can find it in many grocery stores.

Cook the ribs for about 1 hour (longer if stacked) at about 225 degrees. If your barbecue grill does not have a thermometer, you can use a meat thermometer. Make sure the smoke is constant and not too heavy and you have the best barbecue ribs in town.