Smoking Meat - The Complete How to Smoke Meat Guide

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Barbecue is not grilling! Barbecue is the traditional method of cooking meat over low heat, exposing the meat to a wonderful aromatic, hardwood smoke... Get more grilling tips and tricks from www.cavetools.com

If you're smoking meat for the first time-so you probably don't have a smoker (yet). We suggest using a good ol' charcoal grill. The only difference here is that you might only be able to fit one slab of ribs instead of two. This is how you'll do it: Open your grill's bottom damper, then pile lit coals on top of it, keeping all the coals on one side of the grill. Slowly add the coals until it gets up to 250 degrees-the hottest your smoker or grill should ever get.
We're gonna use a simple rub for this recipe, and if you don't use a rub, you're gonna use just kosher salt and black pepper. If you brine it as well, you run the risk of making the ribs too salty. You don't need to brine. If you're gonna cook it low and slow enough, you're gonna let the collagen inside that meat do its job-it'll break down and become gelatinous, which creates that silky texture that we all ooh and ah about. The pitmaster's rub is simple: 1/2 cup kosher salt, 1/2 cup brown sugar, 1 tablespoon of lemon pepper, 1 tablespoon of black pepper, and 2 teaspoons chilli flakes. Take all that sweet, salty, spicy goodness, and cover your ribs with it. Then you're ready to fire up your grill.

When they're done, get your barbecue sauce and glaze those ribs over. You can either set them over direct heat on the grill, or sauce them and put them back to smoke for 15 to 20 minutes, and let that sauce bake onto the ribs. Then they're done. When they're done, they're done. There's no resting or anything. Just put them out on a platter, cut them in twos or threes-don't cut them into individual bones because that's a mess and just pisses people off. And that's it. Dig in!