how to cook pork ribs on a gas grill

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Smoking (cooking)

Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky,[1] Rauchbier, and lapsang souchong tea are also smoked.

Pork ribs being smoked

In Europe, alderwood is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods such as apple, cherry and plum are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish.

Historically, farms in the western world included a small building termed the smokehouse where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations.

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Turn Any Gas/Charcoal Grill Into A BBQ Smoker