smoking food on a gas grill Archives - The Midnight Baker https://bakeatmidnite.com/tag/smoking-food-on-a-gas-grill/ Easy to make main meal and dessert recipes. Sun, 13 Oct 2019 18:10:29 +0000 en-US hourly 1 Apricot Maple Glazed Applewood Smoked Ribs https://bakeatmidnite.com/apricot-maple-glazed-applewood-smoked/ Sat, 26 Jul 2014 23:00:00 +0000 http://bakeatmidnite.com/2014/07/26/apricot-maple-glazed-applewood-smoked/ Apricot Maple Glazed Applewood Smoked Ribs Smoked ribs cooked low and slow! Tangy rub and fruity glaze combine beautifully with the delicate flavor of applewood smoke. Here they are–these are the ribs I was cooking when I was preparing the how-to on smoking in a gas grill.  Just because you don’t have one of those...

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]]> Apricot Maple Glazed Applewood Smoked Ribs | bakeatmidnite.com | #porkribs #smokedribs #BBQ Apricot Maple Glazed Applewood Smoked Ribs

Smoked ribs cooked low and slow! Tangy rub and fruity glaze combine beautifully with the delicate flavor of applewood smoke.

Here they are–these are the ribs I was cooking when I was preparing the how-to on smoking in a gas grill.  Just because you don’t have one of those fancy schmantzy smokers, doesn’t mean you can’t enjoy smoked food!  You can read my how-to right here.

For pork, I always liked paring it with apple wood.  Maple or cherry would be a good choice too.  But whatever you have would be good.  Only ones I wouldn’t suggest would be citrus woods or alder, but that’s a matter of opinion as I don’t think they pair well with pork.

 

Apricot Maple Glazed Applewood Smoked Ribs | bakeatmidnite.com | #porkribs #smokedribs #BBQ
Cooked low & slow with plenty of smoke

It really isn’t necessary to use pure maple syrup in the glaze. I prefer it, but I have used a good pancake syrup in this when I’ve been out of the real thing.  Just make sure it has some percentage of maple syrup in the ingredients–Vermont Maid and Log Cabin do, but check store or generic brands as they may not.

Often I’ll double the recipe for the glaze and reserve half for a dipping sauce.  It goes nicely on chicken too.

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Apricot Maple Glazed Applewood Smoked Ribs

Smoked ribs cooked low and slow! Tangy rub and fruity glaze combine beautifully with the delicate flavor of applewood smoke.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: GRILLING, Pork
Cuisine: American
Keyword: pork,, Smoked Ribs
Servings: 4 -6
Calories: 293kcal
Author: Judith Hannemann

Ingredients

  • 2 2.5 lb baby back ribs about 4-5 lbs total
  • 8 cups apple wood chips*

RUB

  • 1 cup brown sugar
  • 1 tsp thyme
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp onion powder

GLAZE

  • 1/2 cup apricot preserves
  • 1/4 cup maple syrup -OR- high-quality pancake syrup
  • 1 tbsp thick sweet BBQ sauce (like Sweet Baby Ray’s)

Instructions

  • *Amount I used with my method for smoking in a gas grill. If you use a commercial smoker, follow the directions for the amount of wood.
  • Rinse ribs; remove silver skin on the bone side (this prevents ribs from curling). Pat dry with paper towels & set aside.
  • Mix all rub ingredients in a small bowl. Rub into both sides of the ribs, rubbing in well. Place ribs in a large zipper storage bag and place in refrigerator for at least 4 hours, preferably overnight.
  • Prepare grill or smoker for smoking. Depending on temperature, it will take between 3-4 hours for ribs to be done. For how I do it, follow the steps on How To Smoke In A Gas Grill. Mine took 3 1/2 hours.
  • Mix the glaze ingredients. Brush liberally over ribs during last hour of cooking.

Nutrition

Serving: 1person | Calories: 293kcal | Carbohydrates: 71g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 626mg | Potassium: 136mg | Fiber: 1g | Sugar: 66g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg


 

Apricot Maple Glazed Applewood Smoked Ribs | bakeatmidnite.com | #porkribs #smokedribs #BBQ
Apricot Maple Glazed Applewood Smoked Ribs

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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The post Apricot Maple Glazed Applewood Smoked Ribs appeared first on The Midnight Baker.

]]> How To Smoke In Your Gas Grill https://bakeatmidnite.com/how-to-smoke-in-your-gas-grill/ https://bakeatmidnite.com/how-to-smoke-in-your-gas-grill/#comments Thu, 24 Jul 2014 23:00:00 +0000 http://bakeatmidnite.com/2014/07/24/how-to-smoke-in-your-gas-gri/   Smoking food in your gas grill is easy. No fancy equipment needed! That’s right–no fancy equipment and all you need are your favorite wood chips! First we start with what we need, which is heavy-duty aluminum foil, a bowl for soaking some chips and of course, wood chips.   This is all you need...

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How To Smoke In Your Gas Grill #smoked food #gasgrill #smoker

 

Smoking food in your gas grill is easy. No fancy equipment needed!

That’s right–no fancy equipment and all you need are your favorite wood chips!

First we start with what we need, which is heavy-duty aluminum foil, a bowl for soaking some chips and of course, wood chips.

 

Equpment Needed for Gas Grill Smoking #smokedfoods, #gasgrill #smoker
This is all you need
Next, we soak some chips–maybe about 4 cups–but the amount is entirely up to you.  More wood equals more smoke. Just fill a large bowl with warm water and dump in the wood chips. Soak the chips for at least 30 minutes, but no more than one hour.
Soaking Wood Chips for Smoking #smokedfood #gasgrill #smoking
Soaking the chips
What you want to do here is have your wood chips in the ratio of 3 parts soaked and 1 part dry.  The dry is for kindling so it “catches.”  The wet chips are what gives you the smoke.
Tear off 2 sheets of the aluminum foil.  You’ll want at least 2 pouches.  A pouch with about 3 cups wet to 1 cup dry–which is what I use–should produce smoke for 1 1/2 hours.
Just drain the water from the chips–you don’t have to use a colander, just draining with your hands is enough.  Now add the amount of wet chips on the foil and top with the dry chips. Remember it’s a 3:1 ratio of wet to dry.  No exact measures are really necessary; your eye is good enough.
Preparing Pouch for Smoking #gasgrill #smokedfoods #smoker
Remember to use a 3:1 ratio of wet to dry
Seal up the pouch and using a fork, prick holes all over the pouch–the more holes the more smoke.
Preparing Smoke Pouch #gasgrill #smokedfood #smoker
More holes, more smoke
Now to prepare your grill–you are going to only use one side for heat.  The smoked food will be on the unlit side.
Remove the grate from the side you are using for heat. I use my grill A LOT, therefore, it’s not pristine like the showroom. FYI I have a Napoleon and swear by it.
Grill Set Up for Smoking #gasgrill #smokedfoods #smoker
Grill prepped for smoking
Now light the side without the grate and set the temp to HIGH.  Close the lid and when it’s about 350-400 degrees F, then throw on the pouch.  Close the lid and wait to smell and see the smoke.
Smoking on a Gas Grill #gasgrill #smokedfood #smoker
Pouch placed on lit side
Working quickly so as not to lose all that precious smoke flavor, put the food on the unlit side.
Food on Gas Grill for Smoking #gasgrill #smokedfood #smoker
Food is placed on unlit side
Then close the lid.  Wait for the inside grill temperature to level off…this should be about 5 minutes.  Then reduce the heat so you’re keeping the interior of the grill between 300-325 degrees F.  My grill has a built-in temperature gauge, but if yours doesn’t, a cheap oven thermometer will do just fine (place it inside).  Most references state 200-250 degrees for smoking, however, the USDA does NOT deem those temperatures as “safe.”
Smoked food is cooked low and slow.  Ribs should take approximately 3 hours.  A turkey breast about 4-5 hrs and a whole brisket at least 8-10 hours.
Temperature for Smoking on a Gas Grill #gasgrill #smokedfoods #smoker
Cook low & slow
Always make sure you have enough gas in your tank when you plan to smoke food. If you’re in doubt, attach a full tank. I’ve run out on a few occasions and it’s an unnecessary PAIN.
Add a new pouch after about 1 1/2 hours.  I leave the spent one in the grill, but use tongs to push it back.  If you want to remove it, remember, it is HOT and the embers can cause a fire.  I caution you to use a galvanized steel bucket to place the spent pouch in just to be safe, and move it  AWAY from your house or any other structure.  This is why I leave the old pouch where it is.
After the smoking is done, merely leave the pouch(es) in the grill until they are completely cool.  Clean up is a breeze because all you do is toss those spent pouches in the recycling bin.  Everything is recyclable, biodegradable and best yet, nothing to clean up.

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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