You will want to make sure to remove the thin membrane from the bone side if that hasn’t already been done for you. Time: 5-7 hours to cook by smoking. How thick the ribs are that you’re cooking will determine how long you’ll need to leave them on the smoker. Probing is another method that is being used by many BBQ chefs. The “3-2-1” refers to specific cooking times for different stages of the cook. When smoking meat (or grains), make sure that you take the temperature outside into consideration. There are a few things you need to know before delving into smoking. At that point, you are ready to move on to the next stage. When smoking your food, you’ll aim for a constant stream of white or bluish-colored smoke (black smoke is terrible). Once we reach our target temperature, remove the ribs from the smoker and leave to cool for 10-15 minutes, before cutting up the ribs … Slow roasting not only preserves meat, but the extra time will make the food taste better and is also going to be a lot healthier. Below are the food safety interventions in the meat industry: If you’re new to smoking food, it’s essential to make sure you have all the right equipment before you think about smoking your favorite meat. Tips: Baby Back Rib. Some interventions are simple low-tagged, while others use advanced technologies. Knives should be sanitized during cutting to prevent the spread of bacteria. Let me tell you – they did not disappoint! Check it out and buy one here. The best thing you can do with wood chips is to soak them in water for over 1 hour. You can increase the temperature to 250 if needed to ensure that the final internal temperature reaches 180 - 200 degrees. Selecting the right smoker is essential. On the processing floor, the goal is to remove any form of contaminants that can be seen and also take steps to remove contaminants that cannot be seen. Whether or not the meat has been deboned (if there are still bones in the flesh, it’s going to require a more extended cooking period). How To Use a Meat and BBQ Smoker Grill? Smoking Temperature: 225 F – 250 F. Finished Temperature: 195 F. Spare Ribs. You can smoke anything you desire as long as you have the right tools and ingredients. Smoking Temperature: 225 F – 250 F. Finished Temperature: 195 F. Spare Ribs. Instructions Preheat your smoker to 180-200 degrees. Several interventions are used to achieve this. Another method is to bend the slab of ribs. Prepare ribs by brushing mustard on the top and bottom and then coating generously with the rub on both sides as well. Put each rack of ribs on a double layer of aluminum foil. For the first three-hour period, you will smoke the ribs meat side up for three hours. Remove the ribs from the smoker and unwrap the foil. After you dispose of the aluminum foil and liquid, it is time to brush each rack of ribs with barbecue sauce. In this case, we bought the ribs pre-trimmed and with the membrane removed. It is good to always aim for the internal temperature, as stated above. The reason is that it has a lot of upgraded features, such as the Traeger WiFire technology, so that you can control the grill from your phone! Check that your fire has enough ventilation, and you don’t pack too much wood. Learn to put the right amount of sauce so that you don’t overpower the amazing flavor of your smoked meat. It needs to be at least 145 F to be considered safe. Temperature: 225-250 degrees Fahrenheit. Check the weather elements and how well insulated your smoker is. Baby Back Ribs. According to the USDA, ribs are done when they have 145 degrees Fahrenheit internal temperature. Time: 5-7 hours to cook by smoking. Prefer a time-based method? You’ll be able to control the cooking process every step along the way since you’ll be watching it regularly. Don’t open the lid too frequently except when you need to tend to the fire as smoke and heat might escape the process, which will waste time. You don’t want to smoke your ribs for more than half the time that you cook them. There is no need to add too much wood to the fire, as it can give you an unpleasant bitter taste to your food. Temperature: 225-250 degrees Fahrenheit. Smoking food involves exposing the food to smoke from a fire. Many companies also place washers for washing the animals using compounds such as organic acid, which is the primary component of vinegar. If you find that your meat is overcooked or undercooked, you can always refer to Section 4 of this article for guidance. At the end of the final hour, you will want your ribs to be somewhere between 180 and 200 degrees. Prepare ribs by brushing mustard on the top and bottom and then coating generously with the rub on both sides as well. Your email address will not be published. While there is no set temperature the ribs have to reach during this period, when we finished the first three hours the internal temperature was about at 130 degrees. A digital probe thermometer is highly recommended to monitor the food while it smokes. (2020), Best Types Of Grills – Gas, Open and Outdoor (2020), Best Small Propane Gas Grill On Sale – Outdoor BBQ Reviews (2020), Best Electric Outdoor Grill-Top Rated Indoor & Outdoor BBQ Reviews (2020), Weber Genesis E-310 Reviews – The Best Models (2020), Masterbuilt 20078715 – The Most Amazing Electric Digital Smoker (2020), Best Pit Barrel Cooker Reviews For YOU (2020). We bought our first Traeger wood pellet grill about a year ago, and we loved it! You can buy one here for your Pro 575. This is made so much easier if your smoker has a folding front shelf, because you don’t have to move the ribs very far. The cords are attached to a braided metal wire that runs through the opening to the unit outside. Add the maple syrup and brown sugar and spread along the length of each rack of ribs. Place the ribs back in the smoker and allow to cook until the meat temperature reaches 195°F again. Great instruction to make smoked ribs. Once that is done, you apply your preferred rubbing then put it in your pre-heated smoker. Notes: Finish in the smoker or smoke to 75% done then sear on hot grill. I like to do one at a time and place them on a deep baking pan to prevent messes. One of the problems faced is dealing with live animals because they come from various environments, from rainy to dusty and dry. After two hours, remove the ribs carefully from the aluminum foil and dispose of the liquid and the aluminum foil. One of the first lines of defense is simple hygiene. You can buy some here. After the initial three hour period, pull the ribs off the smoker and increase the temperature to 225. At this point, you should fold up the edges of the aluminum foil so that you can prevent any juices from escaping and so that you can add the apple juice. If you feel that the internal temperature is not increasing enough, you can increase the temperature to 250. To season the ribs, we always start by brushing both sides with a thin layer of mustard, and then adding a generous amount of rub to both sides. Smoked Brisket Recipe on a Traeger (With the Best Homemade Mop Sauce), How to Grill a Perfect Cheeseburger on a Wood Pellet Smoker, How To Make Loaded Nachos On A Wood Pellet Smoker, Authentic Mexican Street Corn Recipe (Elotes Mexicanos), How To Make Perfect, Extra Crispy Homemade Onion Rings From Scratch.