assignmentPREPARATION
Trim any excess fat from the ribs.
Rub generous amounts of dry rub onto each side of the ribs.
Leave rubbed ribs at room temperature for 30 min. to 1 hour (any longer and you have to wrap in plastic and refrigerate.) Light 8-10 lbs. of briquettes in smoker and allow to cover with ash.
Meanwhile, wrap 2 large handfuls of hickory chips in heavy duty aluminum foil. (You really don't need to soak the wood chips, but if it makes you feel better, go right ahead.) Poke several holes in the top of the foil packet.
Once the coals are ready, lay the foil-wrapped chips on top of the charcoal.
Position water pan with 1 gal. of water on top.
Put the cooking grate in place.
Allow cooker to heat to 250 degrees.
Pour Italian dressing with a little balsamic vinaigrette over meat.
Also sprinkle with a little soy sauce making sure that the foil forms a bowl so that the juices don't spill out.
Position the open foiled marinated ribs on the grate.
Place the lid on top and begin cooking.
Turn the ribs over every ½ hour for a total cooking time of 2 hours. (I didn't turn them over and they did fine.) Pour can of beer or water on top of ribs and close foil.
Allow to continue cooking on the grill for another 3 hours.
Signs of doneness include meat starting to pull away from the bone.
Grab a bone and twist it.
If it almost turns in the meat, the ribs are done.
Allow Wrapped Ribs to Rest at Room Temperature (tightly Wrapped in Brown Paper Bag If You Can Find Them Anymore or Just Left in Wrapped Foil) for 20 -- 30 Minutes. Unwrap the Ribs, Swab Them with the Sauce of Your Choice and Enjoy!
*5 hours cooking**