Well, here we are! Ribsmas day!! The goal of this glorious day is to achieve a righteous smoke ring. What, pray tell, is a smoke ring? Well, dear reader, it's the goal of this whole smoking enterprise. A smoke ring is a glorious layer of pink that extends from the outside to the inside of whatever you're smoking, and it contains all the wonderous smoke flavour that we all know and love! The depth of smoke ring is the measure of your skills as a pit boss -- the deeper the better. So, here we go. We're going to smoke a couple of racks of ribs, strive for the best smoke ring we can achieve, and have some fun along the way. Oh yeah.
On a rib smoking day, you have til about noon to get everyting done for the whole day, since from noon til dinner you can't let yourself be distracted (much). So get a good night's sleep, and have a big breakfast -- preferably oatmeal. Then do laundry, gardening, house cleaning, shopping, or whatever else might be on your agenda, and do it quick! You have a date. A deadline. A destiny of ribs ahead of you!
Ok, it's noon. Now we are focused. We are a pit boss. Ribs are us.
The next two hours are critical. This is when the smoke ring will form. Once the meat heats up, the smoke will stop penetrating, so you want to keep the smoker temp in the 180-220 range for maximum smoke ring potential. Essentially, you just sit around now.
Ok. Now we need to make a mop. This is for basting the dry rub ribs. At the two hour mark, you need to start basting since the smoke penetration is done. (You can still pop in the odd chunk of mesquite just for the smell, but it won't do anything for your ribs.) You'll baste every half our or so for the next two hours.
Rotate the ribs 180 degrees whenever you baste, and after another two hours, you're all set!
I've heard recently that you should not eat carbs with meat, but should have it with greens instead.
I think this is a great idea.
Get lots of napkins, and dig in! (It is just me, or is this the longest post ever? I'm exhausted!!)
Peace, love, and barbecue.