BBQ Ribs and Vermont IPA

I like to tease people and tell them that "real smokers" don't have electric cords or gas lines. But to each their own. What ever works for you. I have a big home made smoker cooker that I mainly use for my Brisket. when its just a couple slabs of ribs I use the Webber. I have the charcoal container fire box that goes on the outer edges of the grill to cook with indirect heat. I never remove the membrane as I feel this helps to hold in moisture. I have a book called How to Grill...it has a good section in it for rubs and mop sauces. I use the one called "your basic barbeque rub. But I hold back to 1/8 of the amount of cayenne. I rub the ribs good and wrap them in cellophane and let them sit about 4 hours. (brisket is over night). then I get my coals ready...fil both charcoal boxes. put the ribs in aluminum foil t layers. ( do the first then turn them over so you have opposing seams ( this way keeps the water in) and add 1/16 " of water in the bottom. put them on the grill for about an hour at about 250. make sure the foil is sealed good. l then turn them after that hour and remove the outer layer of foil...hopefully it is on top. Cook them for about 30 minutes then open them up on top. now I add my wood chunks presoaked of course... and then POUR THE SMOKE to them for the next 30 minutes. at this time the meat should be pulled back from the end of the bone about a half inch. at this time I take them off of the foil and slather them in Famous Dave's "Sweet and Zesty" sauce. ( everybody has their favorite). And set them over the coals to "slightly" char the sauce a little. Everybody has their signature dish....But the fun for me is also seeing those around me enjoying themselves.

Good Eating !

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