Smoking Pork Ribs for Great Flavor-
Piggy Ribs

Have you talked to your ribs about smoking?

Modern cooking can be so sterile with microwaves and and electric ovens, but when we smoke meat, we connect to the past. We smoke meat today for enhanced flavor and tenderness, but the same technique was used in earlier times to preserve meat, such as in smoke houses. Smoking ribs will always produce a superior product. How many microwave rib cook-offs have you heard of? Exactly.

Believe it or not, when we smoke properly and get that sought-after smoke ring, we are witnessing the same chemical reaction as in acid rain. Nitrogen Dioxide from the smoking wood combines with water (moisture) and pigments in the meat to form that pink color that says, 'Dive in.' Acid and trees? Disaster. Acid and ribs? Great food.

Get barbecue wood, chips, and smoker boxes here.

I'll use a water pan for smoking pork ribs

Notice I said moisture in the meat. Do not believe what some say about a water pan adding moisture to meat. The water acts more as a heat baffle or thermal mass, and sand or fire bricks are way better for that. Water can be a rogue element in your smoker: it's a hassle to replenish it, it can produce a sooty acid rain onto your ribs (from condensation), and worse, it can contribute to the formation of a nasty junk called creosote. We aren't saying it's impossible to overcook or dry out your ribs, but if you think you can find a way to always add the right amount of HOT water without losing your heat in your smoker AND avoid condensation problems, you're welcome to try. to top

Creosote is an oily, gooey, greasy mess that can form on your meat and smoker's inside. It will kill good meat every time. Moisture and incomplete combustion caused by varying factors leads to creosote condensing out of the smoke when smoking pork ribs. You may have heard that creosote in chimneys comes from burning wood with too much pitch, like pine. Pitch is not the factor; it's the moisture in the pitch, and the temperature of the surfaces where the moisture and combustion gasses go.

Control these factors when smoking pork ribs, and you can avoid creosote: 1) combustion 2) moisture 3) ventilation

Smoking Ribs articles-

• Advice on smoking Ribs?Chicken
  4 Oct 2008 at 4:02pm
  I usually smoke a whole pork shoulder and have that down pat but how long and at what temp do you guys recommend for ribs and chicken.
  
• If You Ran Without Sacrifice,Congratulations. You Just Jogged.
  20 Sep 2008 at 6:24am
  ...take on the track - 32 laps of track goodness because my kiddos will be with me as dh is smoking ribs and pork loins today for my good friend...
  
• Cure notes and a brief sampling from the larder
  1 Sep 2008 at 6:26pm
  After the first successful attempt at grill-smoking ribs on the Sputnik, I decided to press my luck ... after I saw a vanilla-braised pork recipe.
  
• The Rub - Nuances of Barbecue
  15 Aug 2008 at 10:46am
  Smoking ribs, turkey, chicken, and pork shoulder or butt has become one of my favorite cooking methods this summer.
  
• Smoking ribs in advance?
  11 Aug 2008 at 10:13pm
  I am having a barbecue and plan to serve smoked baby back ribs and smoked pulled pork. I figure I'll need at least 17 hours of smoking,
  
• Jericho Grill Formerly Hog House BBQ
  3 Aug 2008 at 1:50am
  Please stop in soon! Newsday Write Up: Smoking Ribs, Chicken, Pork and Brisket. The small restaurant's extensive also offers traditional German...
  
• Uncle Tomma?s Kick A$$ Ribs
  6 Jul 2008 at 5:31pm
  ...ribs: Use pork baby back ribs. Beef ribs work, too, but pork is leaner. (note by Susan: this recipe is for dry ribs. If you like sauce-y ribs,
  

Let's move on to: Good Wood / Wood Tips

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Smoking Pork Ribs

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