Smoked Ribs On The Grill

---

The flavor of smoked ribs if you don't have a smoker.

---

Steps

---

Combine marinade ingredients and pour over ribs in a non-reactive dish , cover and place in the refrigerator for three hours or over night.

---

Wood chips for smoke , oak , hickory , cherry , apple or mesquite , about three cups , soak in water for at least one hour.

---

Make three pouches of soaked chips in tin foil , poke small holes with a fork into both sides of pouches , place one pouch on one side of grill with grate removed and heat on high until smoke starts , place ribs on grill over unlit side , lower heat to about 300 degrees , close lid.

---

Allow ribs to smoke for 3 hours changing smoke pouch each hour.

---

After 3 hours of cooking , check to see if any racks are ready to come off the grill.

---

They are done when the meat has shrunk back from most of the bones by 1 / 4 inch or more.

---

When you lift a rack by picking it up from one end with tongs , the rack should bend in the middle and the meat should tear easily.

---

If the meat does not tear easily , continue to cook the ribs.

---

The tota.

---

Ingredients

---

rack of ribs, rice wine vinegar, ginger powder, onion powder, garlic, sesame oil, soy sauce, peanut oil