Smoke Cooking Your Meat

Smoking is another way to tenderize and barbecue meat - plus it adds lots of flavor. The next time you have a taste for succulent grilled meat, consider smoking a fresh rack of pork ribs. While it can be done, it’s a bit harder to get that smoked ribs taste on a charcoal or gas grill. The first rule when it comes to successful smoking is to hold the BBQ sauce.

Remove the fresh meat from the refrigerator and allow it to sit for about an hour to reach room temperature. Use a sharp knife to remove the membrane from the ribs. Rub the ribs with olive oil to start. You can also prepare a rub combining 1 tsp. of Cajun seasoning, 2-1/2 tsp. brown sugar, and 1/4 tsp. each of salt, pepper, garlic powder, cumin, and dry mustard for more flavor. You want the smoker to reach a temperature of 250 degrees F. Use a mixture of charcoal and hickory, mesquite, oak, apple, cherry or other fruit wood chips. The type of wood chips you use will depend on the smoke flavor you want. Pork ribs smoke for about five hours. Mix together a mop of two parts apple cider to one part vegetable oil. Apply every 45 minutes to keep meat moist.

If you are tired of BBQ chicken, consider smoking it instead. Marinate chicken in seasonings of your choice. An easy way to marinate is to place the chicken in a plastic bag. Add the marinade to the bag and then refrigerate for six hours. Heat the smoker to the same temperature as for the pork ribs. Coat the chicken with lemon pepper before placing on the smoker breast side down. Brush with olive oil about every 45 minutes to keep the chicken moist while smoking. Smoke for 1-1/2 hours before turning the chicken breast side up.

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