Page 69 - Amazing Ribs - Book

of the grill because they reduce the supply of oxygen to the coals. So monkey with the intake dampers to control tempera- tures. Take your time getting the temperature right and try to maintain it throughout the cooking process.
Another reason for water pans is because water condenses on the relatively cool meat and keeps it cool, slowing the cook. Furthermore, smoke particles stick to the wet surface better than dry surfaces.
Cooking at 225°F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It’s a magic temperature that creates silky texture, adds moisture, and keeps the meat tender. If you can’t hit 225°F, get as close as you can. Practice without food. Click here for more about how to calibrate your grill.
To learn more about what happens inside the meat when it is cooking read our article on meat science. You can also read our article on the thermodynamics of cooking to learn how different grills cook differently.
If you are using a charcoal smoker or grill for ribs, you will need an 18-pound bag of charcoal. You will likely be cooking no longer than 6 hours so you won’t use all that charcoal, but it doesn’t hurt to have a whole bag on hand especially on cold, windy, or wet days when you will go through more fuel.
While lump charcoal is an option, we prefer briquets (read our article on charcoal to see why). Absolutely do not use the instant igniting stuff that has solvent in it.
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