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  2. How to cook baby back ribs in a smoker, grill or oven - AOL

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    How long to smoke baby back ribs on a smoker Cooking pork ribs in a smoker takes about five hours. Preheat the smoker to 225 F, and during the cooking process, maintain a temperature of 225 and 250 F.

  3. The Best Way to Make Tender, Flavorful Ribs, According ... - AOL

    www.aol.com/best-way-tender-flavorful-ribs...

    It's hard to beat a hamburger or hot dog cooked over the coals but sometimes you want to take things in a different direction and toss a rack of ribs on the grates.

  4. Smoke ring (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoke_ring_(cooking)

    A smoke ring is a region of pink colored meat in the outermost 8-10 millimeters of smoked meats. [1] It is usually seen on smoked chicken, pork, and beef. There is some debate as to whether or not the presence of the smoke ring is actually an indicator of quality of the finished barbecue product but it is widely considered to be a desirable ...

  5. Learn How to Cook Prime Rib (That’s Way Better Than Any ...

    www.aol.com/learn-cook-prime-rib-way-000100716.html

    Ingredients. 1 large shallot, coarsely chopped. 6 garlic cloves, quartered. 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary. 2 tablespoons minced fresh oregano or 2 teaspoons ...

  6. Smoking (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoking_(cooking)

    The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...

  7. Barbecue grill - Wikipedia

    en.wikipedia.org/wiki/Barbecue_grill

    Barbecue purists would argue that to get a true smoky flavor (and smoke ring) the user has to cook low and slow, indirectly and using wood or charcoal; gas grills are difficult to maintain at the low temperatures required (~225-250 °F), especially for extended periods. [citation needed]

  8. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/Smoked_meat

    When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. [4] Interest in barbecue and smoking is on the rise worldwide. [5] [6]

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