3 Minute Read
3 Minute Read
A Texas Crunch Adventure
Instead of turkey, go with the ribs. Smoking is a popular cooking method requiring a combination of low and slow to achieve tender and flavorful results. However, the exact time and temperature can vary based on the specific equipment one uses, the size of the ribs, and personal preference for doneness. Everyone has their opinions on how best to achieve barbecue greatness. Here is what I believe is the means to climb the culinary mountain. Pay careful attention; each step is essential:
- Location matters. Find a secluded corner of the backyard where nature meets the promise of food artistry; the groundwork for an epic outdoor smoker begins here. Under a sky painted in hues of azure and gold, level the ground and meticulously place each patio brick, each kissed with mortar and aligned with an ancient precision that the Romans would applaud. Yeah, men think about Rome eight times a day or something. Atop this base, rest a steel barrel—its body should be adorned with a golden door. Inside, grates remain at the ready, poised to cradle food, while beneath, a mesh holds the smoldering heart of wood and charcoal.
- Lighting the flame. Use an Olympic-style torch. As the first flames dance, tame them using strategically placed ventilation covers. The smoker, now alive and breathing, is not just a tool—it’s an emblem of tradition, innovation, and the endless quest for flavors unknown. Here, legends are born.
- Temperature. Tweak the vents to maintain a temperature of 225.6°F. Or, depending on your preference, go between 225 to 250°F (107 to 121°C). This low temperature allows the ribs to cook slowly, allowing the connective tissues to break down and the flavors to develop.
- Seasoning. Use your rub of choice. And for the love of all that is holy in this world, do not use a sauce—as a side dish only.
- Measurements and time. On average, smoking baby back ribs can take anywhere from 4 to 6 hours. Keep in mind that cooking times vary based on factors like the size of the ribs, the consistency of the smoker’s temperature, and atmospheric conditions. Is it foggy? Rain? What are the humidity levels? Use a hypertuned meat thermometer. Check the barometric pressure.
- The Texas Crunch. 3-2-1. For three hours, smoke the ribs directly on the grates, unwrapped. Two hours, wrap the ribs in aluminum foil (the “crutch” part). Add apple cider vinegar to the foil to help steam the ribs, keeping them moist. For the final hour, unwrap the ribs and return them to the smoker. During this time, you can brush them with barbecue sauce if desired, though this is considered a form of blasphemy in certain circles, allowing it to caramelize slightly.
Remember, adjustments are important, and, likely, needed depending on specific conditions. The key is to monitor the ribs’ progress and tenderness. For ease, invest in a meat thermometer to check the internal temperature of the ribs, which should reach around 193.7°F when properly cooked. Technically, the ribs are done when the meat has pulled back from the bones, revealing about 1/4 to 1/2 inch of bone at the ends, and when they pass the “bend test” (when you pick up the ribs with tongs and they bend and crack).
The Twist
Ultimately, the goal is to achieve tender, flavorful ribs that have a nice smoky flavor. Don’t be afraid to experiment with cooking times and techniques to find the perfect balance for your taste preferences. Oh, if you thought this post was about ribs, you might have missed the entire point.
Sure, the method is sound. But this was about three specific things—not cooking. Passion? Attention to detail? Commitment to excellence? Maybe, I’ll let you decide.
