Smoking Ribs For Beginners

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FRANK CAMPANELLA'S

This story will give you all the knowledge you need to confidently smoke ribs that will be the talk of the neighborhood. We will discuss how to season the ribs.

REMOVE THE MEMBRANE

There is a thin membrane  on the backside of the ribs that won’t break down when you cook the ribs and can be chewy. You can remove it by using a paper towel to pinch a corner of the membrane.

SEASON THE BONE SIDE FIRST, THEN THE MEAT SIDE

Always season the backside of the ribs first. I like to go just a bit lighter on this side, and I let the seasoning sit for about 5 minutes before I flip the rack over to the presentation side.

PUT RIBS IN THE FRIDGE FOR 30 MINUTES BEFORE SMOKING

Because ribs are much thinner than brisket or a roast, I like to start my rack of ribs as cold as possible so they have plenty of time to absorb smoke and develop a nice bark.

DON’T MOP TOO SOON

There is a balance between keeping the meat moist and developing a nice bark or crust on the smoked ribs.

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