These smoked ribs are all about fire management, clean smoke, and real wood-fired barbecue flavor. In this video, I show you how to properly run an offset smoker from the ground up—building a solid coal bed, controlling airflow, and knowing when your fire is ready for food.
If you’ve only cooked ribs on pellet grills or gas smokers, this video will change how you think about barbecue. Once you learn how to manage the fire, the ribs take care of themselves. The result is tender meat, clean smoke, and ribs that taste intentional from start to finish.
This cook focuses on clean smoke, not rushing the process. Dirty smoke ruins food, and I break down exactly how to avoid it. You’ll see how temperature control, split size, and airflow all work together to create consistent heat and balanced flavor.
Get the printable recipe: https://smokinandgrillinwitab.com/smoked-ribs-all-wood-offset-smoker-method/
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