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Hmm … smoked ribs, one of the great American traditions that seems to stand the test of time. It used to be that if you wanted good smoked ribs you had to go out and that special place that cooks them to perfection. Now, with every barbecue smoker on the market, it is possible to get the same homemade ribs experience at home.

Barbecue smokers come in many varieties. There are the traditional charcoal and wood smokers that use charcoal or walnut as the main source of heat and smoke. There are also steam smokers who combine charcoal or propane as a heat source with a bowl of water to add moisture to the ribs. Electric smokers have hit the market lately and are very convenient for everyday outdoor cooking.

Once you’ve settled on a good barbecue smoker, you’ll want to go out and find a good rack of ribs. They can be beef or pork ribs. Try to get a rack that has not been frozen and has a pink color. Buying the pre-cut ribs is much easier. Ask the butcher if he can do this for you if they are not trimmed.

When you bring the ribs home, remove the membrane from the back of the ribs the night before you smoke them. This will make the ribs more tender. You can use a knife to start the process and remove the rest with your thumb and forefinger in combination with the knife to make sure that the entire membrane is separated.

To prepare the ribs for smoking, you will want to apply a thin layer of mustard or olive oil as a base coat for the dry massage. This layer will help the dry rub adhere better to the ribs. After covering the ribs, apply a good dry massage that you can buy or create from scratch. There are many good recipes online. After you have applied the dry massage, store the ribs in the refrigerator overnight.

When you’re ready to smoke the ribs, take them out of the refrigerator and allow them to come to room temperature. Preheat your smoker to about 250 degrees. This is the ideal temperature for smoking ribs. It’s a good idea to use a thermometer and place it where the ribs will go to get an accurate reading.

If you don’t have a steam-type barbecue smoker, you can use a mop to apply the moisture. You’ll want to use a mixture of forty percent cooking oil and sixty percent apple cider vinegar in a spray bottle. Let the ribs smoke for about 5 hours at 250 degrees by mopping about every 45 minutes or so. Wrap the ribs in aluminum foil and mop for the last 30 minutes. Make sure the damper is open to release the smoke; otherwise the ribs will be sour.

If you want barbecue sauce, you should apply it after the ribs are done. If you want your ribs to dry out, just take them out of the smoker and serve them as is. That’s all about it! Happy smoking!

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