Excerpt from:
Grilling 101: the Experts’ Guide to the Perfect BBQ
Published on Porch.com on October 18, 2021
by Maria Jose Meneses
At We Love Fire, we prefer the low n slow method on charcoal. How do we do it?
First and foremost, we like the St. Louis cut. That cut is the meatier one. St. Louis ribs are flatter than the baby back ribs, so easier to setup for the smoking part on the grill.
PREPARATION:
Our first step is to remove the membrane. We find it provides a better mouth feel and allows for the smoke ring to penetrate better into the meat.
Our second step is to rub the ribs with a mix of the season. If we feel sweet, our rub will trend toward the sweet side. If we want spicy, southern style, we will adapt our rub that way. We like to have the rub made the evening before the cook. It gives it time to penetrate the meat.
Third step is preparing the smoker. We use the Ambiance Kamado. Its size is just right, and we have deflector plates for indirect heat.
COOKING:
We like to smoke the ribs at 225°F for 6 to 8 hours as a minimum. We like to get wood chips dripped in water and we periodically add them to the charcoal throughout the cook. This contributes to enhance the smoke flavor we are aspiring to.
Toward the end of the cook, we like to baste with our BBQ sauce of the moment. Raise the temperature of the smoker to create bark on the ribs.
One element to consider if using a charcoal kettle is the addition of the drip pan. This is not necessary in the Kamado, but it really is for the Kettle. Ad water to it, so it will help the meat to stay moist and not ‘dry out’.
RESULTS
By using the Low n Slow method, your ribs should end up with a smoke ring and a bark. The bonus is an outstanding taste and moist feel inside the mouth.
