How to smoke BBQ ribs on the bullet smoker!
Use your favorite dry BBQ seasoning rub prior to smoking the ribs. You can use a sauce such as mustard as a binding agent prior to applying your dry seasoning.
In this video, I am using a Brinkmann Smoke N Grill. To prep this type of bullet smoker, light charcoal and place into the bottom charcoal pan. I recommend using charcoal that burns low and slow for smoking. The middle rack will contain your drip/water pan. Pour water into the water pan about 2/3 of the capacity. Your ribs will go on the top grilling rack. Throughout the smoking period, tend to the charcoal to ensure coals remain consistent. Add more charcoal as needed. This will help maintain the 'ideal' temperature range. This exact type of smoker doesn’t have a traditional thermometer built in. Instead, it provides a warm, ideal and hot indication. If you’re using an actual thermometer to track the heat, you’ll want to target a temperature between 200-250 degrees Fahrenheit for smoking. I’d recommend using BBQ smoking wood chips to get that consistent smoke. Simply add more wood chips to the charcoal to maintain the right amount of smoke.
Smoke ribs for 3-4 hours. Remove the ribs and place into an aluminum pan. In the aluminum pan, lather up the smoked ribs with your homemade BBQ sauce (recipe shown below). Sprinkle in 1/4 cup light brown sugar and some butter. Cover the aluminum pan with aluminum foil. Put it back into the smoker for an hour or until they reach an internal temperature of at least 165 degrees Fahrenheit.
BBQ sauce recipe
- 1 cup ketchup
- 1/4 cup hot sauce (I chose Frank's Original)
- 1/4 cup honey
- 1/4 cup light brown sugar
- 1 tsp minced garlic
- 1 tsp onion powder
- 2 tbsp white vinegar
- salt and pepper to taste
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