Smoke Vault Ribs
Serving Size / Yield
- Dry Rub of Your Choice
- You may find dry seasoning mixtures in virtually any grocery store or sporting goods store. Pre-mixed seasonings are available in a wide variety of flavors. Apply the rub generously and gently massage into the meat. Or, you can make your own. Here is one of my favorites:
- 1 C. salt
- 1 Tbs. sugar
- 2 Tbs. onion powder
- 1 tsp. garlic powder
- 3 Tbs. paprika
- 1 tsp. dried thyme
- 1 tsp. freshly chopped rosemary
- 1 tsp. freshly cracked black pepper
- Zest from 1 lemon
Combine in a bowl and apply to meat. Feel free to add or delete quantities or flavors as you prefer.
Soak wood chips (I recommend Mesquite for the above rub recipe) for 10-15 minutes in water. Place wood chips in the cast iron wood tray and pour 2 qt. water into the water pan (this will help keep the meat tender). Insert your ribs or other meat into the Smoke Vault on the middle rack. Cook with the Smoke Vault on medium heat for the first 30 minutes. During this time, a lot of smoke will generate from the chips and begin to permeate into the meat. After 30 minutes, lower the temperature to low and continue smoking for 4-5 additional hours. The skin of the meat will develop a glossy sheen. Use a meat thermometer to ensure the meat has reached 155 degrees F internal temperature. Serve with your favorite BBQ sauce on the side or with a gentle glaze. Enjoy.
Need more help?
Chef Todd Mohr of WebCookingClasses.com shares his tips on smoking. Want to learn more? Click here for a 14 day free trial from WebCookingClasses.com!