Barbecue Ribs and Chimney Smokers

Welcome to the latest issue of the Chargrill Chat.

This issue is going out to people 681 people world wide.

The first issue of the Chargrill Chat went out to just 5 people!

Today's issue:

1. What's New At The Barbecuehut
2. Recipe - Smoked Ribs.
3. Barbecue tip - Removing the membrane from ribs..
4. BBQ article - Chimney starters.
5. Food trivia - Pork Ribs

What's New At The Barbecuehut?

Where does time go!

I meant to write this issue of the newsletter at least 4 weeks ago.

I usually write the newsletter on a weekend but the weather has not been bad at all for the past month or so in the North East of England and I've been making the most of it.

I think I've already had my barbecue and smoker going this year more times than during the whole of last year due to the bad weather. My current favorite is whole sheets of ribs cooked in my smoker. Not that I've just discovered them, I'm like that with barbecue food, I tend to make the same thing a number of times and then try something new. Then come back to my favorites. This weekend I smoked two of my all time favorites, ribs and beer can chicken. Which brings me to a startling fact; beer can chicken is one of my all time favorite recipes, and I don't have a recipe for it on the Barbecuehut ! Something I need to rectify.

My recipe today then is.... smoked ribs. Don't worry if you don't have a smoker, your can make these on your BBQ grill or even in an oven.

There are some new pages on my Barbecuehut website.

Quite a lot of visitors to my website are loooking for information on how to cook bbq chicken wings and chicken wing recipes. So I've added five pages based on chicken wings.

In my last newsletter I mentioned that I had started selling BBQ rub from my Barbecuehut Ebay shop. Well it's been going really well, with a number of people returning and buying in larger quantities. One customer has bought nearly 1kg of rub! That's a lot of barbecuing.

I've been doing a lot of research in to buying BBQ related items to resell in my Barbecuehut Ebay shop. Now I've found some really good sources but the quantities have been astounding, one item had a minumum order quantity of 2 million packets! Disregarding the price, I'm not sure that Maresa (my understanding wife) would appreciate me stacking 2 million packs in my bedroom. She already thinks I'm a bit of a 'Del Boy'. Sorry, If your not from the UK, look up 'Only Fools And Horses' on the Internet. Some good clip on YouTube.

One new thing in my shop is a chimney starter. I'd never used one previously but I'm really impressed. More details about chimney starters below.

Recipe - Smoked Ribs

This is the way that I cooked my ribs on Saturday; a quick and easy way to cook them. After applying the BBQ dry rub you can refrigerate for a couple of hours or overnight. On Saturday I just cooked them straight after I applied the rub.

Serves: 6

Preparation: 10 minutes
Cooking Time: 3.5 - 4.5 hours

Special ingredients: Wood chips. I used Plum.


  • 2 whole sheets of ribs
  • BBQ dry rub - as much as suits your taste.
  • BBQ suace - about 2 cups (450ml)
  1. Remove the membrane from the ribs.
  2. Sprinkle your favorite BBQ dry rub on both sides of the ribs. I use my own recipe which is quite a coarse mix and you need to rub it in with your fingers.
  3. When your smoker is ready, place the ribs in it and smoke for 3 - 4 hours.
  4. While the ribs are cooking heat up your barbecue sauce. I made my own but you can use a shop bought one..
  5. When the ribs are done transfer them to an oven tray and cover both sides in the barbecue sauce. Return to your smoker for about half an hour.
  6. Remove from your smoker, cut into separate ribs and serve.

This is a simple method of smoking ribs when you don't have a great deal of time. If you've a couple of hours longer you could steam the ribs prior to step 5. Put the ribs on some kitchen foil, pour over a little liquid such as water flavored with lemon juice, fold the foil around to completely seal in the ribs, place back on your smoker for a couple of hours to steam. The proceed to step 5.

If your interested in getting some of my BBQ rub you can get it here.

***Barbecue tip****

An easy way to take the membrane off your ribs is to use a knife to peel back a bit at one of the 4 corners of the sheet of ribs. The grab it with a tea towel and pull back. It should come off without to much effort.

BBQ article - Using a Chimney Starter.

I'd read about charcoal chimney starters but never really seen the need for one. I think that I'm quite proficient at getting my charcoal lit even in the worst of conditions.

However, I eventually bought one and I've tried it out a couple of times.. and I'm very impressed. It really does make getting your charcoal going much easier.

Using it is really easy as well and you don't need any lighter cubes or fliud, just rolled up newspaper. The chimney smoker is basically a tube seperated into two section, a heat shield to protect your hand, and a handle to pick it up with. The bottom, smallest section of the chimney starter is where you put the rolled up newspaper and the top, longest section is where you put your charcoal.

First, you place your chimney starter upside down on a flat surface. Then you loosely roll up and twist a double thcikness sheet of newspaper and form it around the inside of the chimney starter. You do this a couple of times until the newspaper forma a sort of oughnut in the chimney starter. The, turn it the right way up and fill the other section of the chimney starter nearly up to the top. Or less if you don't need so much charcoal. You don't want to pile the charcoal up to high in case hot charcoal falls out of the starter. There are holes in the bottem section of the starter where the newspaper is. Use a long handled match or a gas lighter to light the newspaper. Light in in several places through the holes in the starter.

It doesn't take long for smoke to start coming out of the chimney starter, this is a good sign as it shows thet it's working. Within 5 to 10 minutes you'll notice flames coming out of the chimney and if you look down it you'll see the coals near the bottom glowing and some of the coals starting to get that gray/whit appearance at the edges. Your charcoal is now ready to pour on to your barbecue grate or smoker grate. Take care while you do this.

You can now add more charcoal to the hot coals if you need to. Wait until they've all turned grey/white until your start cooking.

The idea of the chimney starter is just that, to start your charcoal, not to get the charcoal in a condition where you can start cooking immediatelly.

One other benefit of the chimney starter is that you save money; you no longer need to buy lighter cubes or fluid. I reckon that I'll save more than enough money in the next couple of months to pay for the cost of the chimney starter, you can use it time after time.

I was so impressed with my chimney starter that I bought a small batch and it's now one of my Ebay items. If your interested, here's a link to my item. If you decide to buy, let me know that you're a Chargrill Chat subscriber and I'll send you some of my BBQ dry rub as a thank you.


Food trivia - Pork Ribs

Ribs are a cut of pork (or beef, etc.) from the loin or side. Pork ribs come in three basic cuts—back ribs, spareribs and country-style ribs—depending on the section of the hog where originated.

Back Ribs - A cut of pork from the blade and center section of the loin. Also called baby back ribs because they are smaller than spareribs.

Country-Style Ribs - A cut of pork from the rib end of the loin. Country-style ribs are sold as either “slabs” (one piece) or in individual pieces. They are the meatiest variety of ribs.

Spareribs - A cut of pork from the belly of the hog. This variety has the least amount of meat per bone, yet a favorite because of their delicious taste. Plan one pound per serving.


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That's it for this issue of the Chargrill Chat. I hope that you enjoyed it.

If you have any requests, or a recipe, or tip to share that you think other readers might like, or even if you disagree with anything in this newsletter, please email me at

Best regards,



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