Smoked Barbecue Ribs

Online Barbecue for sale

Make the best BBQ smoke ribs you'll ever taste!


  • A few slabs of ribs whole
  • Seasoning ( salt, black pepper, cayenne pepper, garlic salt)
  • Vinegar and water mixture
  • 2 SmokePistolT® cartridges (any flavor)

Preparation and how to make barbecue ribs

Bbq Smoke Generator

The first thing is to remove the skin or membrane from the underside of the ribs. This is tough to do but it makes the ribs tougher to eat. To do this, lay the ribs on a table with the U curve up, like a water trough. Now start on the small side in one of the corners and dig toward the center with a fingernail. You should start to notice a semitransparent skin coming up. When you can get a grip on it, pull it up and it should start to peal off the ribs. It's tough and you really have to pull. If you can't get it try another corner. It is easier to find it on the big end of the ribs but easier to pull from the little end. Anyway, you got to do it so do it. Now season the ribs with a rub.

Mix salt, black pepper, cayenne pepper, and garlic salt. Just mix up the seasoning and taste it before putting it on the ribs. When you get the taste right, sprinkle it on the ribs and rub it in a little. You can also buy some barbecue seasoning (NOT barbecue sauce) in the spice section of your grocery to use a rub. Just sprinkle it on and rub it in. Cooking requires a slow constant source of INDIRECT heat, and a steady source of smoke for flavor and tenderness. Don't use a water pan in the smoker. The dry heat will help render the fat off the ribs for the first 2 hours of cooking. After the first 2 hours start basting the ribs with a mixture of 25% vinegar and 75% water every 15 - 20 minutes or until the BBQ sauce is added.

Place the ribs into you smoker and start the SmokePistol®. Cook the ribs for about three to four hours at about 225 degrees. If you like BBQ sauce, thin it with a little water and start painting it on during the last hour of cooking, once every 15 minutes. The BBQ sauce will not burn at this low temperature but will get a great smoky flavor. Don't worry too much about overcooking. If you over cook the meat will just fall off the bone and everyone will love it. The main thing is, don't let t