How to Smoke Ribs

Just like baseball and the 4th of July, smoked ribs are an American institution. Nothing beats a backyard barbequing session with smoked ribs amongst friends and family. Thankfully, smoking ribs is an easy task so you will have your guests begging for seconds and your secret recipe.

Steps

1. 1
   Choose your meat. Food safety is of the utmost importance when cooking raw meat, so find a fresh pink rack of ribs at your local grocery store. Remember to store the ribs in your refrigerator and only remove them an hour before smoking so that they are at room temperature when it is time to begin cooking. You should also remove the membrane (the plastic-like material liner on the back bone of the ribs) the night before you plan to cook them to ensure ultimate tenderness.
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2. 2
   Add your seasonings. Choose a rub that you like, whether you decide to make it yourself or buy it from the store doesn't matter. Coat the ribs with a minimal layer of either mustard or olive oil to insure that the rub sticks to the meat. Then you can apply the rub all over the ribs. If you want to add barbeque sauce before you cook your ribs, do so the night before so it has a chance to marinate, and then add the rub right before you begin smoking.
3. 3
   Start your smoker. Heat it to about 250 degrees Fahrenheit along the cooking surface, and validate it with a standard cooking thermometer. It may be hotter in the core of the fire, but ensure that the surface is set as close to 250 degrees as possible. To get your fire going, you may use charcoal and any sort of a variety of wood. Some people prefer different types of wood for different types of flavor, so find what works for you.
4. 4
   Smoke those ribs. It normally takes about 6 hours to fully smoke a rack of ribs. For the first 5 hours of the process, check on the ribs and apply a brush with your sauce on it every 45 minutes to an hour. For the last hour of smoking, wrap the ribs in aluminum foil and place them back on the smoker. This will help tenderize the ribs even more and have the meat falling off the bone.
5. 5
   Check that your ribs are done. There are a few methods that people use, but the most common is checking the meat next to the bone using your finger or a knife. Of course, you can always take a bite and test it for yourself, but make sure the meat is not raw at all to avoid food poisoning.
   
   Source :www.wikihow.com