Smoking (not grilling) any of the following: Ribs, Shoulder (pulled pork) or Brisket; entails using proven methods of “low and slow” cooking. “Low and slow” means keeping the temperature around 200 to 250 degrees.
If you are going to grill ribs without the benefit of smoking, do so. However, if you want true Barbecue Ribs, you must use some type of hardwood to assist in getting the meat permeated with authentic flavor.
Pork Ribs (St. Louis cut, trimmed or baby back ribs)
Look for ribs with a slight fat content, but not too much. This small amount of fat will render out and tenderize the ribs.
Pork Shoulder (Includes the shank bone and the butt, the butt is the upper part of the shoulder; not the hind end) Also select a cut that has a portion of fat, not too much, but enough to add flavor as it renders.
Beef Brisket (choose a cut with good marbling, a mix of fat and meat, the fat enhances the flavor)
Beef Ribs (Select your favorite type and apply the same principles as Pork.
Ribs will take 5-8 hours, or until the bones will pull apart with a gentle tug. After the initial smoking process (the wood is consumed) wrap in foil to finish cooking.
Shoulder, Butt and Brisket require from 10 to 16 hours, seriously. This time is dependent on the size of the cut. With Shoulder, you should be able to pull the shank bone with little effort. Brisket should be cooked to medium to medium well for the maximum flavor and texture. Slice Brisket across the grain for more tender meat.
Anything that takes time, is a labor of love will pay huge benefits.
Start with a very hot fire! It needs to be hot as to not lose heat when the wood chunks or chips are added.
In order to maximize the flavor, yet not over power the meat itself: Soak the wood chunks or chips for at least 30 minutes before adding to the fire.
Only use one type of wood to begin with. Select any hardwood or fruit wood to try. Cook a couple of times with one type of wood to determine your favorite flavor.
Hickory is preferred, but it has what some call a bite. To me there is never enough Hickory. Hickory some times gives people indigestion, because of the heavy smoky taste.
Oak will burn hotter and give a more subtle smoke.
Apple, Peach and Cherry add a hint of the fruit.
After you determine the type of wood you prefer, stick with it until you are happy with your results.
