-
1
In a small bowl, combine the dry rub ingredients and mix well.
-
2
Apply generously to the front and back sides of the ribs, patting gently to ensure it will adhere.
-
3
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
-
4
If using a charcoal cooker, preheat it to 250F.
-
5
Place the ribs meat side up on the grill, close the lid, and cook with indirect heat for 3 hours, or until the ribs are tender.
-
6
Remove the ribs from the cooker and paint with the sauce.
-
7
Place the ribs back on the cooker, close the lid, and cook over indirect heat for 20 minutes at 250F.
-
8
Remove the ribs and serve.
-
9
During the barbecue process some meat develops a pink ring around its outer edges.
-
10
This smoke ring can sometimes be mistaken for undercooked meat, but it is a natural result of cooking low and slow.
-
11
This pink tint is not a result of smoke penetrating and coloring the muscle; instead, it is the result of a chemical reaction between nitrogen dioxide and the meats pigment.
-
12
Some view a deep smoke ring as a badge of honor reflecting their cooking skill.
-
13
I am not one of these people because I have tasted flavorful Q without a smoke ring and bland Q with a large pink band.
-
14
There are several ways you can enhance the color and depth of a smoke ring:
-
15
Meat with a moist surface absorbs nitrogen dioxide more readily.
-
16
Ensure that the meat stays moist as it cooks by placing a water pan inside the cooker and keeping the cookers lid closed.
-
17
Use wet or fresh-cut (green) wood, providing a moist heat to your cooker.
-
18
Cook the meat slowly to give the gas more time to react with the pigment.
-
19
More nitrogen dioxide is produced with burning flames than with smoldering fires, so cook the meat with a hot fire using an indirect cooking method.
-
20
Prior to cooking, season the meat with a curing agent containing sodium nitrate.
-
21
Indirect heat
-
22
Hickory, Apple, Maple
