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How to Smoke Ribs on a Brinkmann Grill - barrel bbq grills with wheels

by:Longzhao BBQ     2020-05-25
How to Smoke Ribs on a Brinkmann Grill  -  barrel bbq grills with wheels
There are few ways to make more tender and delicious ribs than Texas.
Smoking in a horizontal barrel
Style grill with offset firebox attachment.
West Malon grille in Brinkman-
The smoker combination keeps the charcoal heat source at the bottom and side of the meat, allowing for long cooking at low heat.
Completely cover the inside of the biscuit piece with a plastic wrap.
Place the spareribs on covered biscuit paper and generously rub dry
Rub the seasoning on all surfaces of the meat.
Put another piece of plastic wrap on the rib rack and refrigerate the meat overnight the day before smoking.
This allows the seasoning to be soaked in the meat, forming a barrier to maintain moisture during a long period of smoking.
Pour the hardwood floor smoking sheet into the large plastic bowl and fill the bowl with water until the sheet is completely covered and let the wood soak for at least an hour before cooking.
Open the lid of the main smoking room of the grill and spray the cooking grill with a thin layer of vegetable oil grill spray.
Put four or five natural pieces of charcoal in the mound in the center of the coal grate in the Cimarron side fire box.
Keep this size of charcoal fire throughout the smoking process.
Before inserting the device, bury the electric charcoal starter on the handle of the charcoal.
Make sure all grill vents and chimneys are open for maximum airflow.
Leave the starter in the coal for at least 8 minutes.
In these few minutes, charcoal should smoke and crack, and some small visible flames will appear at the end of the ignition process.
Unplug and remove the starter and place it in a safe place away from pets and children to cool down before storage.
Close the fire box hatch and let the coal burn for another 10 to 20 minutes until a layer of gray is formed outside the charcoal.
Place the rib rack on the cooking grate inside the main Grill and cover it.
Open the fire box and put two pieces of wet hard wood on the ignited coal to produce smoke.
Close the hatch.
Adjust the grill vent according to wind and outdoor temperature conditions to maintain the Grill Room temperature of 200 to 250 degrees F.
Throughout the cooking process, add one or two pieces of charcoal per hour and one or two pieces of wet wood every 30 minutes.
Most rib racks complete smoking in about five hours.
During the last hour of smoking, apply the spareribs with a roast sauce.
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