Page 59 - Amazing Ribs - Book

you not to obsess over wood types, click here to learn about combustion and the different kinds of wood and smoke.
On charcoal or gas cookers, start with 4 to 8 ounces by weight of chunks, chips, or pellets for a mild smoke flavor that com- plements the meat and seasoning without overwhelming. No matter how many slabs you are cooking, 8 ounces should be enough. You don’t have to be precise, just measure it in some fashion so you have a baseline for your next cook. Then you can add or subtract if you wish.
For a gas grill, there are a variety of wood chip boxes, smoker pouches, and wood pellet smoker tubes that you can use, but a simple disposable aluminum pan sitting on top of the burners works fine. Just poke some holes in the bottom.
Combustion gases in smoke, specifically nitric oxide (NO) penetrate the surface of meat and lock down the pink color of a protein called myoglobin, thus creating the smoke ring. In- experienced diners sometimes think the meat is undercooked and send it back in restaurants, but if that were the case, the
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