How to cook Mouthwatering Pork Ribs in the Flaming Coals Offset Smoker
Here is a guide on cooking pig ribs on a Flaming Coals offset, whether you prefer them competition-style or falling off the bone. Few things in life can compare to the sweet and tangy taste sensation of slow-smoked, pork ribs.
Ingredients:
- Butchers Axe BBQ Ranger BBQ Rub
- Kosmos Q Honey Killer Bee
- Flaming Coals Sweet Honey BBQ Sauce
- 2 racks of pork ribs
- Butter (to your desired amount)
- Brown sugar (to your desired amount)
- Honey (to your desired amount)
Pork Rib Preparation
1. Start by trimming the top of the pork rib of any extra fat. Flip them over and cut off the membrane when you're satisfied with the amount of fat (using a paper towel or the end of a fork to do this).
2. Start by giving your ribs a base coat of Kosmos Q Honey Killer Bee, which will give them a sweet flavour.
3. The ribs will have a great colour and flavour thanks to this rub when it is applied after a top layer of Butchers Axe BBQ Ranger.
4. Place your pork ribs into the preheated smoker on the opposite side of the firebox. Run your smoker at 225 ℉.
5. To prevent the surface from drying out, smoke the ribs for three hours while spraying it with apple juice every hour.
6. The size and kind of the rib will vary how long it takes to cook. To determine when meat is done, use a thermometer.
7. The ribs should be taken out of the smoker at 170°F (75°C) and placed on a large piece of aluminium foil. Wrap your pork ribs in aluminium foil with brown sugar, butter, and honey. Place them back in your smoker until they reach an internal temperature of 190°F.
8. Your ribs should be taken out of the smoker and glazed with the Flaming Coals sweet honey BBQ sauce. To allow the sauce to set, put them back into the smoker for an additional five to ten minutes.
9. Pork ribs should be cooked to an internal temperature of 195 to 203°F. The collagen and fat in the meat have broken down at this temperature, giving the ribs their flavour. This enhances the ribs' overall flavour and texture. Pull them off if the bones peek out and probe easily at 195° F. Allow them to reach a temperature of 203° F before pulling them off if the probe is still tight or no bones are showing.
10. Before slicing, let the ribs rest for at least 15 minutes off the heat
10. Enjoy!
Once you have learned a few fundamentals of smoker heat management, cooking Mouthwatering Pork Ribs in the Flaming Coals offset smoker is a simple task. You might think about getting a Flaming Coals Tempmaster Pro control unit to make things even easier. A temperature probe is placed on the grill inside the cooking chamber, and the control unit receives information from this probe. If you choose your desired temperature (for example, 275 ° Fahrenheit),the unit will initiate the fan connected to the firebox if your cooking chamber drops below the set temperature. On the other hand, if the smoker is running too hot, the fan will stop, allowing the smoker's temperature to drop until it reaches the desired level. It is now as easy as setting the temperature and forgetting about it to maintain it during the cook. The unit delivers pellet grill simplicity with the taste and experience of a true offset cook, it’s a must-have for anyone looking to do long cooks and get some sleep!
Smoker Heat Management
1. Light 6–8 lump charcoal pieces Using a charcoal chimney and charcoal starter wand, then allow them to burn completely. Add charcoal to your firebox and heat the smoker to 275°F (105°C). As needed, add more charcoal to the fire.
2. Every half-hour, add a chunk or two of smoking wood (cherry or apple is our favorite) to the firebox to produce a stream of thin, visible, somewhat blue smoke. A surplus of wood may produce thick, grey smoke. If this occurs, open the smoker and let the smoke out. Don't close it until the smoke is once more manageable.
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by: Michael Wilkie