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Mastering smoked ribs — whether they are St. Louis style ribs, spare ribs, or baby back ribs — with our comprehensive tutorial and recipe will make you a backyard all star. Here’s the real smoked ribs recipe, good enough to bring home a trophy in a cook-off. In fact, many readers have done exactly that with this ribs recipe.
You won’t use all that charcoal, but because you will need more on cold, windy, or wet days than on sunny and warm days, have a full bag on hand. A tank of propane for gas cookers. You won’t need it all, but, until you get the hang of this technique, don’t risk running out by starting with a partial tank. The concept comes from Eastern Europe where Poles and Czechs prepare ribs by simmering them in water with cabbage, potatoes, carrots, and caraway seed, making a very nice pork stew. It pulls much of the flavor out of the meat, and it can make the meat mushy. When you boil meat and bones, you make a rich flavorful soup. All that color in the pot is flavor that you can never get back into the meat.
