How To Smoke Ribs In Camp Chef Smoke Vault

Smoking Ribs in the Camp Chef Smoke Vault

Welcome to the wonderful world of smoking ribs in the Camp Chef Smoke Vault! If you’re a fan of tender, flavorful ribs, then you’re in for a treat. Smoking ribs in the Camp Chef Smoke Vault is a delicious and rewarding experience that will have your friends and family coming back for more. In this guide, we’ll walk you through the steps to achieve mouthwatering, fall-off-the-bone ribs using the Camp Chef Smoke Vault.

Prepare Your Ribs

Before you begin smoking your ribs, it’s important to properly prepare them. Start by removing the membrane from the back of the ribs. This will allow the smoke and seasonings to better penetrate the meat, resulting in more flavorful ribs. Once the membrane is removed, season your ribs generously with your favorite dry rub. Make sure to coat both sides of the ribs evenly for maximum flavor.

Prepping the Smoke Vault

Now that your ribs are prepped and ready to go, it’s time to prepare your Camp Chef Smoke Vault. Start by filling the wood chip tray with your choice of wood chips. Hickory and apple wood are popular choices for smoking ribs, as they impart a sweet and smoky flavor. Preheat your Smoke Vault to a temperature of 225°F (107°C) to 250°F (121°C).

Smoking the Ribs

Once your Smoke Vault is preheated and producing a steady stream of smoke, it’s time to place your ribs inside. Arrange the ribs on the racks, making sure to leave space between them for the smoke to circulate. Close the door of the Smoke Vault and let the ribs smoke for approximately 4 to 5 hours, or until they reach the desired level of tenderness. It’s important to maintain a consistent temperature throughout the smoking process to ensure even cooking.

Monitoring the Temperature

Throughout the smoking process, it’s crucial to monitor the temperature of the Smoke Vault. Use a reliable meat thermometer to check the internal temperature of the ribs. The ribs are ready when they reach an internal temperature of 190°F (88°C) to 203°F (95°C). This ensures that the meat is tender and has reached the perfect level of doneness.

Resting and Serving

Once your ribs have reached the ideal temperature, carefully remove them from the Smoke Vault and let them rest for a few minutes. This allows the juices to redistribute, resulting in tender, juicy ribs. After resting, it’s time to slice the ribs and serve them to your eager guests. Whether you prefer a classic barbecue sauce or enjoy them as they are, these smoked ribs are sure to be a hit at your next gathering.

Smoking ribs in the Camp Chef Smoke Vault is a delightful way to enjoy tender, flavorful ribs right in your own backyard. With a little preparation and patience, you can achieve mouthwatering results that will have everyone asking for seconds. So fire up your Smoke Vault, grab your favorite wood chips, and get ready to savor the deliciousness of perfectly smoked ribs!