Expert: BBQ Woman - 6/27/2010

Question
Just bought a brinkmann smoker, kind of inexpensive one, read directions numerous times. I cooked baby back ribs exactly like grill directions said, 1 hour per pound and maintained temperture at 250 degrees. Ribs were not edible they were burnt. I set up smoker exactly the way directions said to. Please help.

Answer
Hi Jack,
I am sorry that you had a bad experience with your ribs. You did not mention if you had the charcoal or electric version. I think I can still help you out not knowing what model you have. The ideal temperature for slow cooking ribs is 225 degrees. Babyback ribs tend to take about 3 hours. Spare ribs a bit longer. You just have to monitor your ribs process by checking on them. Do not worry the temperature goes back up to 225 quickly once you close the door again. When they are done just take them out and let them rest 15 minutes before serving. Another tip is use a rib rack to hold them all vertically. If you do not have a rib rack try rolling the ribs in a spiral and securing them with skewers so they can be placed vertically on the grill. Turn them once have way through the cooking process.

Some people use a wet mop on their ribs during the cooking process. So every time they check to see how their ribs are progressing they will slather it in a mop/marinade. Other people marinade their ribs 24 hours before cooking. Some will brine the ribs before cooking. I am always trying other peoples ideas or altering them to make it work for me so feel free to do the same. You will come up with your own best rib recipe ever that way.

Lately, I have been doing this. I will trim my ribs really good the day before. Removing allot of the fat and membrane on the back side. Rubbing my ribs with Grill Mates brand Applewood Rub which I really like especially when I can not be bothered to make my own rub. I let the rub sit on the meat in the refrigerator overnight. I fire up my smoker and slow cook my ribs for 3 hours (about, I should make that clear some ribs will get done sooner and others will get done later there is no exact science to it). When they are done I remove them. At this point I can refrigerate them again and then reheat them on the grill with slathering them with my wet sauce when I am ready to serve or I can just raise the temperature of my smoker and finish them with my wet mop and then let them sit 15 minutes and serve. Some people like their ribs without sauce.

So if you are having a party you can make your ribs the day before and store them in the refrigerator and quickly heat them up before serving.

I want to add even the low end brinkmans are good once you learn to cook with them. There are groups devoted to them as well as some people that have directions to modify brinkmans to make them even better but I can not endorse modifying anything.

I hope this helps you.
If you have a follow up question feel free to ask.
Regards.
Misty

P.S. Here is a link that shows an example of Ribs rolled when you do not have a rack.
http://www.virtualweberbullet.com/rib1_photos/britu8_sm.jpg