How to smoke ribs on a offset smoker

Smoke the ribs wrapped for the remainder of the cook. The chimney controls smoke in the cooking chamber somewhat and the temperature differential from one side to the other somewhat. Placing the ribs in the smoker meat-side up spray the ribs with your apple juice mixture. Please dont skip this step. 13012021 Prepare your smoker for indirect smoking at 190-200. Cooking with wood alone is fiddly and can lead to bitter creosote covered food.

Place the rack meat side up in the smoker.

This also makes them more tacky to adhere the seasoning. Some of the meat will fall off the bone some will have a tender bite to it. Cooking with wood alone is fiddly and can lead to bitter creosote covered food. Smoke for 3 hours. Different methods require different cooking time and thats the time it required when you use an offset smoker. About 6 hours before cooking set up your smoker to hold a temperature around 225 F 110 C. Following is the recipe I use. Close the lidmake sure the cooking chamber lid is closed as welland preheat the smoker to the desired temperature usually between 225 to 275 degrees. 14 cup cider vinegar. About 4 hours and 30 minutes at a 240F temperature. Depending on the size of your smoker you may have enough room to place two or more rib.