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

   www.aol.com/news/biggest-mistake-home-cooks...

   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. When smoking baby back ribs in a smoker ...

3. Chicago-style barbecue - Wikipedia

   en.wikipedia.org/wiki/Chicago-style_barbecue

   Glass panels on the sides of the smoker allow the cook to see inside. The wood for smoking the meat is typically placed below, allowing it to cook quickly. [2] The temperature of the smoker is controlled by spraying the fire with a garden hose if it gets too hot. [10] This style of smoker became common in the South Side and West Side of Chicago.

4. 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.

5. AOL reviewed: This AI-powered pellet smoker produces ...

   www.aol.com/lifestyle/brisk-it-origin-580-grill...

   The Brisk It Origin 580 is a high-tech pellet grill that's powered by AI, and it makes smoking a hands-off task, automatically monitoring your food for precise results every time.

6. Smoking (cooking) - Wikipedia

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

   A diagram of a propane smoker, loaded with country style ribs and pork loin in foil. A propane smoker is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke.

7. Pork ribs - Wikipedia

   en.wikipedia.org/wiki/Pork_ribs

   Smoked baby back pork ribs. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle.They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs.

8. 8 Regional BBQ Styles That Will Make Texans Faint - AOL

   www.aol.com/8-regional-bbq-styles-texans...

   Dry ribs are smoked with only a dry rub for seasoning, while wet ribs are basted during smoking and then coated in barbecue sauce that's usually thick and tomato-based. Pulled pork shoulder is ...

9. Ribs (food) - Wikipedia

   en.wikipedia.org/wiki/Ribs_(food)

   They can be roasted, grilled, fried, sous vide, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs). Pork ribs were considered cast off cuts and in the 19th century as pork was primarily packaged in wood barrels, butchers would not be able to fit the spareribs. This oversupply of ribs ...