Sweet Sweet was out of town last weekend and as a result, I had a little bit of time to kill. Earlier in the week I was wondering if someone could smoke ribs or brisket while using a simple charcoal grill. Turns out that you can. But before we get to that, I did snap one picture of some of the vegetables from the garden and a photo of the dogs.
So I did find an article online detailing how it’s done and I used a dry rub found online from Bobby Flay.
Here’s the grill before making any modifications:
The article suggested using an aluminum pan and in the comments of that article, it suggested using bricks to separate the charcoal from the water pan, to help regulate the temperature:
Also suggested was to soak the wood chips as long as possible, which I did at 8:00 a.m.:
About 3:30 p.m. I started the charcoal and followed the directions closely:
As you can see, this is the first time the ribs hit the grill. You’ll also note the thermometer sticking out of the right side of the grill. The thermometer was moved back towards the coals in order to get a true idea of the temperature of the grill to help regulate the meat:
About halfway through the process:
Elam attempting to help:
I also realized that smoking ribs is about drinking as much as it is about smoking ribs:
The final product:
As far as taste is concerned, perhaps the best ribs that I’ve ever had. The process of maintaining that core temperature was a little tedious, but I had plenty of time and plenty of beer. As sad as this may sound, probably one of the better times I’ve had lately. Lots of fun and up next will be a brisket.