How We Smoke Ribs

We usually start with a 4.5 pound chicken. for some reason we ended up with a runt for this video.

Our smoker is a Grill Dome ceramic smoker, but any smoker will work. Grills can also work, just set them up for indirect heat. We use a Terra Cotta saucer, intended to hold a flower pot, covered with foil, to create an indirect heat situation. We place it on a rack beneath the main grill, just above the lump charcoal. This can be done on a grill by shoving all of the charcoal to one side, or by putting a disposable pan under the meat. We like hickory chunks for the smoke.

We stabilize the smoker at 225 degrees F.

We coat the chicken with yellow mustard and cover with our rib and chicken rub. Truss the bird. The chicken goes into the smoker where it stays for three hours.

We put the chicken into half a Pan Saver bag(which is good to 400F) We wrap with a plastic wrap then with foil. Without Pan Saver bags, just wrap tightly with foil. We don't want to plastic wrap to melt against the chicken. The chicken goes into a preheated oven at 225F. In the summer we return it to the smoker. We give the chicken two hours in the foil. If your chicken is smaller, try just one hour in the foil.

We feel that the wrapping creates an environment that helps the collogen melt, and this is what makes the chicken tender.

This page started out focused on Corn Free Barbecue Sauce and other Corn Free recipes, and they are still available Here but will become much more. In the meantime, if you are allergic to corn or just want to cut down on High Fructose Corn Syrup, head over Here and check them out.

Visitors since 7-22-2010.