The Char-Broil Big Easy Oil-less Turkey Fryer isn’t just for turkeys. This versatile cooker can also produce remarkably tender and flavorful ribs with a smoky kiss. If you’re looking for a simple and effective way to smoke ribs without the hassle of a traditional smoker, the Big Easy might just be your new best friend. This guide will walk you through the entire process, from selecting the right ribs to achieving that perfect smoky flavor.
Understanding the Char-Broil Big Easy for Ribs
The Char-Broil Big Easy uses infrared heat, which cooks food evenly and efficiently. While it’s designed primarily for frying turkeys without oil, it can also be adapted for smoking smaller cuts of meat, including ribs. The key is understanding how to control the heat and introduce smoke, which we’ll cover in detail.
The Big Easy works by radiating heat from its internal infrared burner. The meat sits inside a cooking basket, surrounded by this heat. This method cooks the meat from all sides simultaneously, resulting in faster and more even cooking compared to traditional smokers. However, because it’s not a traditional smoker, adding smoke requires a little ingenuity.
Choosing the Right Ribs
The first step to exceptional smoked ribs is selecting the right cut. There are several types of ribs available, each with its unique characteristics. Knowing the differences will help you choose the ribs that best suit your taste and budget.
Spare Ribs
Spare ribs are cut from the belly of the pig. They’re larger and meatier than baby back ribs, with a higher fat content. This extra fat renders during cooking, resulting in a rich and flavorful final product. They are typically less expensive than baby backs. Spare ribs often require more trimming than other types of ribs.
Baby Back Ribs
Baby back ribs are taken from the upper portion of the rib cage, near the backbone. They’re leaner and more tender than spare ribs, and they cook faster. Baby backs are generally considered a premium cut of ribs. They have a distinctive curved shape.
St. Louis Style Ribs
St. Louis style ribs are spare ribs that have been trimmed to a more uniform shape by removing the rib tips and cartilage. This results in a rectangular rack of ribs that’s easier to cook and present. St. Louis style ribs are a popular choice for competition barbecue. They offer a good balance of meat and fat.
Rib Tips
Rib tips are the cartilaginous ends of the spare ribs that are removed when creating St. Louis style ribs. They are full of flavor but can be tough if not cooked properly. Rib tips are often sold separately and are a budget-friendly option. They benefit from slow cooking methods.
Preparing the Ribs for Smoking
Proper preparation is crucial for achieving tender and flavorful ribs. This includes trimming, removing the membrane, and applying a dry rub.
Trimming the Ribs
Depending on the type of ribs you choose, some trimming may be necessary. For spare ribs, you may want to remove excess fat and any loose pieces of meat. St. Louis style ribs are already trimmed, so minimal preparation is needed. For baby back ribs, trimming is usually not necessary.
Removing the Membrane
The membrane on the back of the ribs (the pleura) can become tough and chewy during cooking. Removing it allows the smoke and rub to penetrate the meat more effectively. To remove the membrane, use a butter knife to loosen one corner. Then, grab the loosened membrane with a paper towel and pull it off the entire rack. A paper towel provides a better grip on the slippery membrane.
Applying a Dry Rub
A dry rub is a mixture of spices that’s applied to the ribs before cooking. It adds flavor and helps create a flavorful crust, or bark, on the outside of the ribs. You can use a pre-made rub or create your own using a combination of spices such as:
- Paprika
- Brown sugar
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Chili powder
- Cayenne pepper
Generously apply the rub to all sides of the ribs, pressing it into the meat. Wrap the ribs in plastic wrap and refrigerate them for at least 2 hours, or preferably overnight. The longer the rub sits on the ribs, the more flavorful they will become.
Setting Up the Char-Broil Big Easy for Smoking
Transforming the Big Easy into a smoker requires a few simple modifications. The key is to create a way to introduce smoke without creating a fire hazard.
Creating a Smoke Pouch or Foil Packet
The easiest way to add smoke to the Big Easy is by using a smoke pouch or foil packet. These are simply small containers filled with wood chips that are placed near the heat source.
To make a foil packet, take a sheet of heavy-duty aluminum foil and fold it in half. Add about a cup of wood chips to the center of the foil. Fold the foil over to create a sealed packet. Poke several holes in the top of the packet to allow the smoke to escape.
Alternatively, you can use a small cast iron skillet or a metal smoker box. Place the wood chips in the skillet or box and cover it with foil. Poke holes in the foil to allow the smoke to escape.
Choosing Wood Chips
The type of wood chips you use will significantly impact the flavor of your ribs. Here are some popular choices:
- Hickory: A strong, smoky flavor that’s great for pork and beef.
- Mesquite: A bold, earthy flavor that’s best used sparingly.
- Apple: A mild, sweet flavor that’s perfect for ribs and poultry.
- Cherry: A fruity, slightly sweet flavor that adds a beautiful color to the meat.
- Pecan: A nutty, slightly sweet flavor that’s similar to hickory.
Soak the wood chips in water for at least 30 minutes before using them. This will help them smolder and produce smoke, rather than burning quickly. Soaking wood chips is not strictly necessary but is a common practice for better smoke generation.
Positioning the Smoke Pouch/Box
Place the smoke pouch or smoker box at the bottom of the Big Easy, near the burner. Be careful not to obstruct the burner or block the airflow. The goal is to expose the wood chips to the heat, causing them to smolder and produce smoke. Ensure the smoke pouch is stable and won’t tip over during cooking.
Smoking the Ribs in the Big Easy
Now that you’ve prepared the ribs and set up the Big Easy for smoking, it’s time to cook. Follow these steps for perfectly smoked ribs.
Preheating the Big Easy
Preheat the Big Easy on medium heat for about 15-20 minutes. This will allow the smoker to reach a stable temperature and the wood chips to start producing smoke. Monitor the temperature inside the Big Easy using a thermometer. You’re aiming for a temperature of around 250-275°F. Use an oven thermometer placed inside the Big Easy to monitor the internal temperature.
Placing the Ribs in the Cooking Basket
Place the ribs in the cooking basket, bone-side down. Arrange them so that they’re not touching each other or the sides of the basket. This will ensure even cooking. If necessary, cut the ribs into smaller racks to fit them into the basket.
Cooking Time and Temperature
The cooking time will vary depending on the type of ribs and the temperature of the Big Easy. As a general guideline, spare ribs will take about 4-5 hours to cook, while baby back ribs will take about 3-4 hours.
Monitor the internal temperature of the ribs using a meat thermometer. You’re looking for an internal temperature of around 195-205°F. The “bend test” is a reliable way to check for doneness. When you pick up the rack of ribs with tongs, it should bend easily and the meat should start to crack.
Adding More Smoke
The wood chips in the smoke pouch will eventually burn out. You may need to add more wood chips during the cooking process to maintain a consistent smoke flavor. Add more soaked wood chips as needed, taking care to avoid interrupting the cooking process too much. Be careful when handling the hot smoke pouch or smoker box.
The 3-2-1 Method (Optional)
The 3-2-1 method is a popular technique for smoking ribs that involves three stages: smoking, wrapping, and saucing. While not strictly necessary for the Big Easy, it can help produce exceptionally tender and flavorful ribs.
- 3 hours: Smoke the ribs unwrapped at 250-275°F.
- 2 hours: Wrap the ribs in foil with a little liquid (apple juice, beer, or broth) and continue cooking at 250-275°F.
- 1 hour: Remove the ribs from the foil, brush with barbecue sauce, and cook for the final hour at 250-275°F.
The 3-2-1 method is best suited for spare ribs.
Adding Barbecue Sauce (Optional)
If you want to add barbecue sauce to your ribs, brush it on during the last 30-60 minutes of cooking. This will give the sauce time to caramelize and create a sticky, flavorful glaze. Use your favorite barbecue sauce, or make your own. Be sure to baste consistently throughout the last hour so the sauce can really get in the meat. Apply barbecue sauce in thin layers to prevent burning.
Resting the Ribs
Once the ribs are cooked to your liking, remove them from the Big Easy and let them rest for at least 15-20 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in more tender and flavorful ribs. Wrap the ribs loosely in foil while they rest to keep them warm. Resting is a crucial step for achieving the best results.
Slicing and Serving the Ribs
To slice the ribs, use a sharp knife to cut between the bones. Serve the ribs with your favorite sides, such as coleslaw, baked beans, and corn on the cob. Enjoy!
By following these steps, you can consistently produce delicious and smoky ribs in your Char-Broil Big Easy. Experiment with different types of ribs, wood chips, and rubs to find your perfect recipe. Happy smoking!
What kind of ribs are best for smoking in a Char-Broil Big Easy?
Baby back ribs and spare ribs both work well in the Big Easy. Baby back ribs are leaner and tend to cook faster, making them a good choice if you’re short on time or prefer a less fatty rib. Spare ribs, on the other hand, are larger and have more marbling, resulting in a richer flavor and more tender texture when cooked low and slow.
Consider your personal preference for flavor and texture when deciding which type to use. Remember that spare ribs might require slightly longer cooking times to achieve optimal tenderness in the Big Easy. Experimenting with both types can help you determine which you prefer using this smoker.
How do I prepare the ribs for smoking in the Char-Broil Big Easy?
Start by removing the membrane on the back of the ribs. This tough membrane can prevent smoke penetration and make the ribs chewy. Slide a butter knife under the membrane at one end and use a paper towel to grip and pull it off. Next, trim off any excess fat, leaving a thin layer for flavor and moisture.
Apply a dry rub generously to both sides of the ribs. A good rub usually consists of salt, pepper, paprika, garlic powder, onion powder, and brown sugar. Allow the rub to sit on the ribs for at least 30 minutes, or preferably overnight in the refrigerator, to allow the flavors to penetrate the meat. This step is crucial for developing a flavorful bark.
How long does it take to smoke ribs in a Char-Broil Big Easy?
The smoking time for ribs in a Char-Broil Big Easy depends on the type of ribs and the desired level of tenderness. Baby back ribs typically take around 3 to 4 hours, while spare ribs can take 4 to 5 hours. It’s best to use a meat thermometer to ensure the ribs are cooked to the correct internal temperature.
Aim for an internal temperature of 195-205°F for tender, fall-off-the-bone ribs. However, temperature is only a guide, pay more attention to feel. Use a toothpick or probe to check for tenderness – it should slide in and out of the meat with little resistance. Start checking the ribs’ tenderness about an hour before the estimated cook time is up to prevent overcooking.
What temperature should the Char-Broil Big Easy be set at for smoking ribs?
The Char-Broil Big Easy doesn’t have a temperature control, so it operates at a fairly consistent temperature, typically around 225-250°F. This is the ideal temperature range for low and slow smoking, which is essential for tender and flavorful ribs.
While you can’t adjust the temperature directly, you can influence it slightly by adjusting the amount of charcoal used. Using less charcoal can result in a slightly lower temperature. Consistent heat is key for even cooking and rendering the fat in the ribs.
What kind of wood chips are best to use when smoking ribs in a Char-Broil Big Easy?
Fruit woods like apple or cherry are excellent choices for smoking ribs, as they impart a sweet and mild flavor that complements the pork. Hickory is another popular option, providing a stronger, smokier flavor. Mesquite is also acceptable, but it can be overpowering if used in large quantities.
Consider your personal preference when selecting wood chips. You can also experiment with blends of different wood chips to create your desired flavor profile. For example, a combination of apple and hickory can provide a balanced smoky and sweet taste. Always soak the wood chips in water for at least 30 minutes before adding them to the smoker box to prevent them from burning too quickly.
How do I add wood chips to the Char-Broil Big Easy when smoking ribs?
The Char-Broil Big Easy typically has a dedicated smoker box or wood chip tray. Soak your wood chips in water for at least 30 minutes before using. This helps them smolder and produce smoke rather than burning up quickly. Drain the excess water from the soaked wood chips.
Place the soaked wood chips in the smoker box according to the manufacturer’s instructions. Typically, this involves placing the smoker box near the heat source. Adding fresh wood chips every hour or so will maintain a consistent smoke flavor throughout the cooking process. Avoid overfilling the smoker box, as this can smother the flame and reduce the smoker’s effectiveness.
How do I know when the ribs are done smoking in the Char-Broil Big Easy?
The best way to determine if the ribs are done is by checking for tenderness. The “bend test” is a good indicator: carefully lift the rack of ribs with tongs from the middle; if the ribs bend significantly and the meat starts to crack, they’re likely done.
You can also use a toothpick or probe to check for tenderness. It should slide in and out of the meat with little resistance, similar to inserting it into softened butter. The ideal internal temperature is between 195-205°F, but tenderness is a more reliable indicator than temperature alone. If the ribs feel tough, continue smoking them for a little longer and check again.