How to BBQ Ribs No Wrap: Lump Coal and Hickory on an Offset Smoker

Preparing the Smoker and Fire

The process began early in the morning by cleaning the grill grates after heating them thoroughly. The firebox was emptied of ash and debris, ready for a new cook.

Lump charcoal was used for its efficient heat and clean burn. Hickory wood was prepared for smoke flavor, with logs cut into manageable sizes for better burn control.

Pieces of hickory were placed on the lit lump charcoal to start the burn and produce smoke. Additional wood pieces were kept at a distance to heat gradually without catching fire immediately, maintaining steady heat throughout the cook.

The smoker temperature was brought up close to 400 degrees Fahrenheit to clean the grates before cooling down to the cooking temperature range of 250 to 275 degrees.

Monitoring Temperature and Smoke

Temperature probes were installed inside the cooking chamber to monitor different areas continuously, ensuring consistent heat.

The smoke observed was thin and light blue, indicating clean combustion and good flavor development without overpowering the meat.

Seasoning the Ribs

A four-pound rack of beef ribs was seasoned with Worcestershire sauce followed by a steakhouse-style rub. The ribs were gently coated to encourage even seasoning adherence.

Two racks of St. Louis-style spare ribs were also prepared. The membrane was removed. One rack was coated with olive oil and barbecue rub; the other was seasoned with a homemade chili salsa combined with barbecue rub for a spicier, slightly sweet profile.

A flap of trimmed meat was reserved to cook separately as a snack.

Smoking and Cooking

The ribs were arranged carefully on the smoker, ensuring the meat did not contact temperature probes.

Ribs cooked in the 250 to 275-degree range without wrapping. The cook lasted about six hours, with lid openings every two hours for rotating the meat to expose them evenly to heat and smoke.

Cooking Side Dishes

A dish of white rice with coconut milk was placed in the smoker to cook alongside the ribs, with prawns planned to be added partway through.

Portabella mushrooms stuffed with crab meat, cilantro, zucchini, and lemon zest were placed on the grate to cook until tender. These dishes accommodated dietary restrictions requiring allergen avoidance.

Finishing the Cook

As the ribs approached doneness, the temperature lowered to 225 to 250 degrees to prevent drying. Pork ribs were sauced and allowed to caramelize, developing a desirable crust, while beef ribs finished gently without wrapping.

Shrimp and rice cooked well and developed flavor from the smoke. Mushrooms softened nicely.

Serving and Results

Ribs were removed after testing for tenderness. The meat pulled back from the bones, showing flexibility and juiciness.

Both spicy pork ribs and traditional beef ribs demonstrated excellent tenderness and appearance.

Stuffed mushrooms were fully cooked with a pleasing texture.

Key Takeaways

• Lump charcoal and hickory wood provide clean heat and rich smoke flavor.

• Start with fully open vents to bring the smoker to temperature; adjust as needed to maintain 250 to 275 degrees.

• Cut wood to manageable sizes for even burning.

• Rotate ribs every couple of hours to ensure even cooking and smoke exposure.

• Season ribs by applying a wet sauce followed by dry rub for balanced seasoning.

• Use a remote thermometer setup for accurate, uninterrupted temperature monitoring.

• Patience and steady low heat lead to tender, juicy ribs without wrapping.