No need to lug the grill out of storage for this one.
, I based mine on a 50/50 blend by volume of salt and brown sugar. To that, I added paprika, mustard seed, black pepper, cumin, coriander seed, garlic and onion powder, red pepper flakes, and dried oregano, then rubbed the mixture all over the ribs .
You'll notice in the photos here that the finished ribs don't have barbecue's signature pink smoke ring. Truth is, you don't need it—it's a by-product of the smoke interacting with a protein called myoglobin in the meat, and it has no impact on the flavor of the ribs. If you really want the ring, you can fake it by adding sodium nitrate to the rub, but I can't think of a good reason to actually do it, given the fact that it won't change how the ribs taste.
It quickly became clear that, while the stovetop smoker can work, one's success depends heavily on the kitchen and equipment available, and therefore it isn't practical for everyone. I wanted a method that would work for all. The big question in my mind was whether to wrap them in foil during the cooking process, and, if so, for how long. Wrapping traps steam, which speeds cooking and can help tenderize the meat, but it also prevents the dehydration of the surface of the meat that leads to the development of a good browned bark on the ribs.
Rack at left, cooked uncovered the whole time; rack at right, wrapped in foil for the first two hours, then cooked uncovered.
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