Emily Carter
Smoking meat is a beloved pastime for many, and an old smoker can be a great way to achieve delicious, tender ribs and chicken. Smoking meat is a slow process that requires patience, but the results are worth the wait. Smoking enthusiasts debate the best methods, but the key elements are consistent heat and smoke, ingredients, and timing. While any smoker will work, charcoal/wood-fired smokers are popular, and it's important to preheat the smoker to the right temperature, usually 225-270°F. Meat can be wrapped in foil to speed up cooking and avoid drying out, and various rubs and sauces can be applied to enhance flavor. Smoking meat is an art, and with an old smoker, a few simple ingredients, and some time, you can create mouth-watering ribs and chicken.
Smoking ribs and chicken in an old smoker
| Characteristics | Values |
|---|---|
| Meat | Ribs, Chicken |
| Type of smoker | Charcoal/wood fired smoker, pellet smoker, grill with smoker box |
| Temperature | 225-270°F (107-130°C) |
| Ingredients | Meat, rub, sauce |
| Rubs | Salt, sugar, pepper, onion powder, garlic powder, chilli powder, paprika, cumin |
| Sauces | Honey, BBQ, brown sugar |
| Wood chips | Apple, hickory, mesquite |
| Timing | 3-6 hours |
| Wrapping | Foil |
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What You'll Learn
Preparing your ribs
Firstly, choose a good rack of ribs. Select a rack of ribs that is pink in colour and has not been frozen. Look for ribs with good marbling, but avoid those with excessive fat within the meat. Fat on the outside of the ribs can be trimmed later.
The next step is to remove the membrane from the bone side of the ribs. This step is important as it results in more tender ribs. Use a long, flat utensil, such as a screwdriver or knife, to gently slide under the membrane and loosen it from the bones. Then, grab the membrane with a paper towel or pliers and pull it off cleanly.
Before applying the rub, some people prefer to slice their ribs individually or into smaller portions. This step is optional but can help ensure that all pieces of meat are evenly exposed to the smoke. If you decide to slice the ribs, use a sharp knife to cut between the bones.
Now, it's time to apply the rub. You can use a commercial rub or create your own blend of spices. Apply a thin layer of mustard or olive oil to the ribs first, as this will help the rub adhere better. Then, generously apply the rub to the entire surface of the ribs, ensuring every part is coated.
After applying the rub, let the ribs sit in the refrigerator for at least a couple of hours or overnight. This step allows the flavours to develop and the sugar in the rub to create a sauce-like consistency.
Finally, remove the ribs from the refrigerator about an hour before smoking. Bring them to room temperature, then place them in the smoker and follow your desired smoking procedure.
Remember to use a thermometer to monitor the temperature of your smoker, aiming for around 250 degrees Fahrenheit for optimal results.
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Choosing the right wood
Hardwoods
Hardwoods are the most common type of wood used for smoking. They burn slowly and produce a consistent smoke flavor over a long period, making them ideal for traditional BBQ. Some popular hardwoods include hickory, oak, maple, pecan, alder, and mesquite. Hickory is a versatile option, working well with various proteins but particularly shining with pork and chicken cuts. Oak is another versatile choice, enhancing the natural taste of meats without overpowering them. Mesquite has a distinct, robust, and smoky flavor, perfect for beef cuts like ribeye or sirloin but can easily overpower pork.
Fruit Woods
Fruit woods, such as apple and cherry, are popular choices for smoking ribs and chicken due to their lightness and sweet flavor. Applewood adds a delicate, sweet, and fruity essence to your meats, making it a perfect pairing for pork ribs. Cherry wood infuses a subtle sweetness into your meats, creating a delightful combination when used with beef or chicken. Peach wood is another fruity option, offering a unique, mellow, and fruity flavor that pairs well with ribs.
Wood Type and Size
The type and size of the wood you choose will impact the flavor and burn time. Cooking wood logs burn the longest, while smoking chunks, splits, and chips offer different burn times and flavor intensities. You can also blend different types of wood to create unique flavor profiles. For example, combining hickory with post oak or maple creates a nuanced smoke flavor spectrum. Experimenting with different woods helps you discover your personal preferences and the delicate balance of flavors.
Wood Condition
It's important to use dry wood for smoking, as dry wood creates smoke, while wet wood only creates steam, which doesn't flavor your food. Ensure your wood is dry before using it to achieve the desired smoky flavor.
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Temperature control
For ribs, the 3-2-1 method is popular. This involves smoking the ribs for three hours, cooking them wrapped for two, and then finishing them unwrapped for the final hour. The ideal temperature for this method is between 225°F and 250°F, although some people prefer to cook at 275°F. It is important to keep the lid closed as much as possible to retain heat and avoid unnecessary fuel usage.
For spare ribs, a higher temperature of 350°F is used for two hours, followed by 30 minutes wrapped in foil, and a final 10 minutes to glaze and firm up.
For baby back ribs, a lower temperature of 200°F is used, and the ribs are then wrapped in beach towels to rest for four hours before serving.
Chicken is best smoked at a lower temperature of 225°F-250°F, although some people prefer to smoke at 275°F.
It is important to note that temperature control is not an exact science, and different smokers will perform differently. The key is to find the temperature that works best for your smoker and the type of meat you are cooking.
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Wrapping ribs in foil
There is some debate over whether or not to wrap ribs in foil when smoking them. Some people skip the wrapping step, but be aware that your ribs may take an extra 30 minutes to cook if they are thicker or just plain stubborn! Wrapping the ribs in foil can prevent them from drying out, especially if you are using a charcoal/wood-fired smoker. Foiling will also speed up the cooking process.
To wrap your ribs in foil, first, lay out a large sheet of aluminum foil. Then, add a few pats of butter, a sprinkle of brown sugar, a drizzle of honey, and your chosen BBQ rub to the foil. Place the ribs onto the foil, meat-side down, and wrap them up tightly. Put the ribs back in the smoker for another hour.
After an hour, remove the ribs from the foil and brush on your chosen BBQ sauce. Put the ribs back in the smoker, without the foil, for about 30 minutes to an hour. This will allow the sauce to become nice and sticky. Finally, remove the racks from the smoker and lay them bone-side up on a cutting board. Slice them between the bones and serve.
If you want to add an extra layer of flavour to your ribs, you can spritz them with a mixture of Cherry Coke and water after the first hour and a half of cooking. Spritz them every 30 minutes until you wrap them in foil.
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Finishing with sauce
Smoking ribs and chicken in an old smoker is a great way to infuse your meat with a deep, smoky flavour. The finishing process is critical to achieving the perfect result.
After smoking, wrapping, and steaming, it's time to unwrap the ribs and apply your chosen sauce. You can use any BBQ sauce you like, from a sweet and tangy homemade sauce to a good-quality store-bought option. Brush the sauce generously over the meat, ensuring each rib is well coated.
For baby back ribs, some like to add an extra layer of flavour by using a BBQ rub in addition to the sauce. You can make your own rub with a blend of spices, such as brown sugar, salt, smoked paprika, garlic powder, onion powder, oregano, dry mustard, and cayenne pepper. Apply the rub to the ribs before saucing, or even add some to the foil during the steaming process for an extra kick.
Once sauced, return the ribs to the smoker or grill for the final stage of cooking. This step allows the sauce to caramelize and become sticky, adding a nice texture to your ribs. Aim for about 30 minutes to an hour of cooking time, or until the sauce has reached your desired consistency.
If you prefer your ribs extra saucy, you can always add more sauce after slicing the ribs into individual portions. This way, you can ensure every bite is packed with flavour.
Remember, the key to finishing with sauce is to be generous and allow the sauce to cook just long enough to set without burning. This will give you those mouthwatering, fall-off-the-bone ribs that are hard to resist!
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Frequently asked questions
You should set your smoker to around 225°F (107°C) or 250°F.
Smoke the ribs for 2 hours at 225°F (107°C) or 3 hours at 250°F. Then, wrap the ribs in foil and place them back in the smoker for another 2 hours. Finally, unwrap the ribs and place them back in the smoker for an additional hour.
Before placing the ribs in the smoker, remove the membrane from the bony side of the ribs. You can do this by inserting a semi-sharp object under the first layer of membrane and prying it up. Then, season the ribs with a dry rub or BBQ rub.
You can use applewood wood chips or apple, grape, pear, or cherry chips. For a smokier taste, use hickory or mesquite.
