Is there a really good way to smoke bbq ribs without a smoker?!
Is there a really good way to smoke bbq ribs without a smoker?
Answers:
Yes! First you need a BBQ, wood chips (can be bought in bags, ex: hickory) ... once you've gotten that, you have to soak the wood chips for awhile, it'll have it all on the packaging, once soaked, you place some chips in aluminum foil and place it on one side of the BBQ grill, for recipes just do a search for a "brine" mixture for the ribs if you want a special flavour, place the meat on the other side of the grill, only light the side that has the wood chips on, on very low heat, the wood chips will heat up and slowly cook the ribs on the opposite side, it takes time but is well worth it. Good luck!
Source(s):
Have tried it.
Check out postings for "clay pot smokers" on google.
Found this one made with a metal garbage can...they are supposed to work really well...
http://www.makezine.com/blog/archive/200...
If you put the smoking wood chips in an aluminum tin on a gas grill over a low fire, you can smoke the ribs that way.
Be sure to soak the wood chip first so that they do not ignite and cause a fire.
My dad does them in the oven with liquid smoke. They are fantastic!!! Tastes like you smoked them for hours, but doesnt take that long. You can find liquid smoke in most grocery stores now in the spice aisle.
If you have a grill, you can put wood chips (cherry, apple, mesquite) in a disposable aluminum pan and put it under the grate of your grill. Put your ribs on the grate and close the lid. This works well.
I would recommend that you pre-cook your ribs in your favorite way. My husband, a professional chef, always puts ours for home in a roasting pan with a brine of water, vinegar, and salt and pepper. We cook them on low heat for about 4 hours. Then we make a rub with brown sugar and our favorite herbs and spices, kosher salt and pepper. We take the ribs out of the roasting pan and put them on a cookie sheet, rub them and cover them and put in the refridgerator. We take them out about 2 hours before grilling, and rub them again right before grilling. After this rub gets good and carmelized, we brush on bbq sauce with a grill brush.
A cheap electric hot plate,, a pie pan from the thrift store,,
A tall cardboard box ..
use wood sticks to make a shelf in the box
soak your wood chips
put the hotplate and pan and wood chips,, adjust the the heat to just make the smoke... keep a timer and a close eye to prevent it catching fire.
not sure where you live but in chicago you can take a great brisket or ribs to a real smokehouse, LIMS, and they will smoke it for you for a very small charge. good smoking is slow ... can take up to 18 hours to get really tender. i would see if you have someone you can outsource this to.