Grilling Time: 2 Hours
Prep Time: 10 Minutes
Where to Cook: Lower Grate
Fill smoker tray with dry wood chips (heap chips over element for intense smoke flavor). Cherry and apple wood impart mild, sweet flavors, while lilac yields a stronger semi-sweet flavor; hickory is the most intense.
Liberally season ribs and place meaty-side up on grates. Set the timer for 1 hour and 40 minutes for spareribs or 1 hour and 20 minutes for baby-back ribs. If you prefer to use a probe instead of the timer, insert probe at least 1/2 inch into meatiest portion of spareribs (baby-backs are too difficult to probe – cook by time instead) and set temperature to 180°F. Set grill temperature at 320°F and the lid vent at #2. (DO NOT preheat when smoking.)
When cooking 3 racks of ribs, put the thickest two on the bottom grate, and the remainder on the top grate. (The bottom level cooks slightly faster than the top.)
Tenderizing:When cooked, close lid vent to #1, brush ribs liberally with barbecue sauce, set grill at 240°F, and tenderize (cook on grill with lid closed) for 40 minutes. For fall-off-the-bone tenderness, sauce ribs a second time and leave in grill another 40 minutes at 240°F. You may hold ribs for many hours on “WARM” mode; when doing so, plug vent & add BBQ sauce every 3 hours.Quick Tips
This recipe was submitted by: Wally Sorenson of Lake Preston, SD