By Published Aug. 8, 2023.
This is Technique #85 from our 100 Techniques Every Home Cook Can Master.
Each technique is broken into three sections: why it works, key steps, and recipes that use it. Learn these recipe building blocks and you'll be set up for a lifetime of cooking success.
Texas-style beef ribs are barbecue bliss—so big they look like they came off a T. rex.
Beneath the dark, peppery crust and pink smoke ring is succulently tender beef so flavorful that barbecue sauce is not needed (and, in some corners, verboten). You think brisket lovers are committed? Wait till you meet a smoked beef rib enthusiast.
We’re talking about beef plate ribs, the meatiest ribs on the steer. They are marbled with fat and collagen and when cooked over low, slow heat, they achieve a juicy texture and satisfyingly chewy crust.
Pit masters use commercial-size smokers with lots of controls to achieve these results. While you can cook low and slow at home using a charcoal grill, you can only get so far before your coals require replenishment.
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To achieve authentic results at home, we turn to a technique called a charcoal snake. This setup involves arranging coals in a C shape in a kettle grill and lighting just one end. The coals slowly ignite each other as they burn along the length of the snake, producing hours of heat without requiring reloading.
And because the heat moves around the edges of the grill, you don’t have to reposition the ribs as they cook.
Topping the charcoal snake with evenly spaced wood chunks and letting them smolder lends authentic barbecue flavor. Placing a pan of water in the middle of the snake keeps the temperature stable and mimics the moist environment of a smoker.
Arranging the ribs directly over the hot coals would cause them to burn before they cook through, so place them slightly off-center, with the meat carefully positioned over the pan and the gap in the snake.
Learn how to prepare a charcoal snake on your grill to perfectly slow smoke beef ribs.
Arrange briquettes around grill perimeter, leaving 8-inch gap between ends of snake. Place second layer of briquettes on top of first. (Completed snake is 2 briquettes wide by 2 briquettes high.)
Evenly space unsoaked wood chunks on top of snake. Place disposable pan in center of grill and add water.
Light chimney starter. When coals are partially covered with ash, pour over 1 end of snake. (Make sure lit coals touch only 1 end of snake.)
Satisfying your cravings for authentic barbecued chicken is a little easier and faster, but just as rewarding.
Start by brining a whole chicken to keep it moist; the brining also eliminates the need to add water to the disposable roasting pan.
Then, light 6 quarts of briquettes and arrange them in two even piles on either side of the pan, placing the chicken over the pan for indirect cooking.
A wood chip packet on each pile of coals provides a gentler smoke for the more delicate poultry, resulting in tender, juicy, truly smoky barbecued chicken.
Follow these steps to create an ideal environment for grill-smoked chicken at home.
Make 2 foil packets of soaked wood chips. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced slits in top of each packet.
Place disposable pan in center of grill. Light chimney starter. When coals are partially covered with ash, pour into even piles on either side of pan.
Place 1 wood chip packet on each pile of coals, set cooking grate in place, and heat grill until chips are smoking.
Now that you've learned two helpful charcoal set ups for your grill, it's time to get smoking!
Ready to learn another technique? Choose from our list of 100 Techniques Every Home Cook Can Master.
