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Slow-Smoking Ribs in the Great Indoors |
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by Noelle Carter
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From the L.A. Times
 The other day, I just couldn't shake the thought of slow-smoking some
ribs. I was in the mood for Memphis-style baby backs, the meat
fall-off-the-bone tender, a simple dry rub tantalizingly complicated
with deep hickory notes, the flavors drawn out with a tart
vinegar-Dijon mop.
There's a primal wonder to smoked food — that such depth of flavor can
come from so simple a technique. And then, of course, there's the lure
of the sunny afternoon spent in a lawn chair with a cold beer while
you're waiting, patiently, for the Weber to work its magic.
But then it started raining.
The audacity of winter. Even in Southern California, we have our
seasons. I took a good long look at my kettle grill through the kitchen
window as it rained, but those ribs wouldn't stop dancing through my
head, like a song that just wouldn't let go.
Of course, not all smoking needs to be done outdoors, and I was not
going to let the weather get in my way. Before long I was rummaging
through the cupboard, looking for my large roasting pan. I grabbed a
cooling rack, some heavy foil and a baking tin for a makeshift drip
container and soon I was ready to smoke. Right in the kitchen. Right on
the stove top. Rain or no rain.
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