BEST RIBS IN THE UNIVERSE
Steps:
- Smoke ribs in a "water pan" smoker, i.e. Brinkmann or Weber "Smokey Mountain Cooker" (the best!). Start charcoal (10-15 lbs.) and 4 chunks of white oak and 2 chunks of cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat. All fuel should be started in a chimney-style starter, no starter fluid, and all must be gray/white hot. Remove all bark from wood chunks, do not soak. Very little smoke will be visible. Don't worry about that! You'll get the flavor. Use straight water in the water pan and keep full during the entire cooking process. Control oven temperature of cooker by regulating the bottom vents only. Never, ever completely close the top vent! If you don't have one, put a thermometer on your cooker. Cook ribs for 3 hours fairly cool at 225°F on rib racks. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open. Temperature of the cooker should rise into the 250-275°F range. Peek every half hour to monitor doneness. Ribs will be finished when fairly brown in color and the meat has pulled down the long bones at least 3/4 of an inch (usually another 1 to 2 hours). Remove from cooker and sauce both sides before cutting individual ribs. I like K.C. Masterpiece sweetened even more (5 parts sauce, 1 part honey), and so do the judges! This basic cooking procedure is probably the most important of all, and works well with other meats as well. Forget about how much smoke is coming out of the cooker. If you've got the wood you like in there burning cleanly, the flavor will be in the meat. Smoke is nothing more than a smoke screen, and any coming out the top of the cooker is flavor lost! Ribs to ya! Enjoy.
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