phatduckk

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jodell

Things you’ll need:

• A high quality smoker. Cheap smokers don’t hold consistent temperatures, and that’s the most important variable in cooking ribs
• Baby back ribs. In San Francisco, I’ve found Golden Gate Meat Company to be the best butcher around. Wherever you live, try to find the best meat source you can.
• A box or bag of apple wood chips. Apple tastes better than hickory or mesquite, and you don’t have to worry as much about over-smoking your meat. I hear pecan wood is also good, but it’s not readily available in California, so I’ve had no experience with it.
• Saran wrap
• Toothpicks
• A spray bottle
• Apple juice
• Charcoal. I prefer natural lump charcoal.