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Ribs Smoked Without a SmokerWelcome to this edition of the Smoking Meat newsletter! I have quite an interesting article lined up for you today and it involves traveling, visiting relatives and needing to smoke ribs. This is precisely what happened to me and I took it as a rare opportunity to show that skill is a greater asset in smoking meat than the tools and equipment used to actually smoke the meat.

As some of you may know, I am out of town visiting relatives this week and upon my arrival it became clear that I would need to smoke some ribs however, there was no smoker or covered grill to be had and I did not bring any of my normal supplies or smoking gear with me so this was going to be a bit of a challenge and I figured I was just the man for the task.

Together with the supplies I could find at the local stores and a large charcoal grill at the park, I made it work and I have to say the ribs ended up being, not only, better than expected, but, in the top three of the best ribs I've ever cooked.

This is my challenge to you to not allow lack of equipment or supplies to keep you from doing what you love to do when you are out of town or traveling but to find a way to make it work.


You Need My Rub and Sauce Recipes!!

I can't think of any better way to ensure that your meal is the best it can be than to order my very own "Jeff's Naked Rib Rub" recipe and my thick and delicious barbecue sauce recipe. Both of these recipes will make a batch of something that is unlike anything you've ever tasted and it will absolutely thrill your taste buds!

I spent a lot of time pouring my heart and soul into these recipes and you'll be able to see that when you taste them on your smoked meats such as ribs, brisket, turkey, pulled pork and even burgers.

Order now and you'll see exactly what I mean.

By the way, these are sent out via email just as soon as you order, if you don't get them within an hour or so, please let me know so I can fix the problem and get them to you.

Order Recipes | Testimonies

Note: This ad helps pay for the content that you enjoy. Once you order the recipes, you will be moved to a special customers newsletter which does NOT have the links or ads for the recipes that I sell. Same great content with no recipe ads.


Previous Newsletter:

Special Labor Day 2012 Edition

This Labor Day issue walks you through many tips and helps on smoking meat for the holidays and also gives you easy access links to many of our past newsletters in a format that makes it simple for you to decide what you'd like to cook for this special occasion.

Missed a Newsletter somehow? Check out the Archive


Smoking Ribs Without a Smoker or Covered Grill

Note: No smoker, no previous preparation, and no previously owned smoking tools or supplies were used in this experiment.

What do you do when you are traveling, visiting relatives and you need to smoke some ribs, or some other meat and you have no smoker, no supplies and not even a covered grill? Well you get real creative and start figuring it out. It is not a problem that can't be solved and with a little skill you can make things work. I am going to show you how I did it and even give you some other ways that this could have been done.

What You'll Need

  • (6) Foil oven liners
  • Heavy Duty Foil
  • Lighter or matches
  • Canola or vegetable oil
  • Newspaper
  • Charcoal (Lump is best, briquettes will work
  • Smoking wood chunks (I used mesquite)
  • Grill brush (wad of foil will work)
  • 3 – 4 Large foil pans
  • 3-4 Racks of Baby Backs
  • (1) batch of Jeff's Rub Recipe
  • Yellow mustard

Finding a Grill

The best way that I came up with to smoke the ribs was to find a grill and since there wasn't one located where I was, I opted for one of the open charcoal grills at a local park. These can be on the small side but I was fortunate enough to find one that was quite large.

Large charcoal grill


To provide heat I needed charcoal.. unfortunately, I could not find lump charcoal so I opted for regular briquettes. I started with about 4 lbs in a pile to one side of the charcoal grate.

Pile of charcoal


I am not one to use lighter fluid and I wasn't about to start now. I could not find any type of firestarting blocks or anything similar so I used the old trusty newspaper with oil trick to get the charcoal lit

Oil + newspaper

Oil drizzled on newspaper

Paper roll placed under charcoal grate

Light the paper

Fire is going


While the fire was getting the coals started, I worked on the ribs..

Preparing the Ribs for Smoking

I purchased 4 racks of baby backs, some yellow mustard and all of the spices and other ingredients to make up a batch of my rub. I also purchased several foil pans for prepping the ribs, cooking the ribs and carrying the ribs back to the house.

Ribs and foil pan


I also had a table to work off of but I could have easily done this on the ground in the foil pans. Mustard and rub was added to the ribs and massaged in. Notice that I did not remove the membrane on the back of the ribs. I have always removed the membrane but I decided to reduce a little of my time and effort by skipping this step.

After the fact, I did not like the membrane being still attached to the meat. Some folks probably don't care or know the difference but I prefer it to be removed and I should have taken the time to remove it. I highly recommend removing this every time.. no exceptions.

Ribs laying on foil

Mustard on ribs

Rub added and massaged into the ribs


While the ribs sat there for a few minutes covered in foil, I went to finish getting the grill ready.

The only problem with this grill and any open grill such as this is that you will need to construct a contraption to smoke the meat in some sort of enclosed box. To do this I found some oven liners that I thought could make a great box when they were attached together at the edges. I also used the oven liners to cover the top.

The oven liners came (2) to a pack and were held together with a metal clip. I used the clips to keep them together.

Hand made smoker


I found a cheapo thermometer at a local store which was a great find but it was not completely necessary. I have smoked enough meat to know what smoking temperatures feel like. With a little trial and error, I was able to find a place on the grill that allowed enough heat to go in to keep it within my heat range. I decided early on that I would have to be ok with 200-275 or so. I held it pretty close for most of the time by moving the coals around.

Instant read thermometer


I wrapped the grill on one side and across the top with foil to direct the heat and smoke into the box for a true smoking experience. I also used a 3 foot stick on top of the box to keep the wind from blowing off the top oven liners. The large rock in the center, kept the foil from blowing up in the wind.

Foil around grill to direct the heat and smoke up through the box


I placed the ribs in a rib rack that I found on a clearance rack at the store. I could also have rolled them into a barrel shape with a skewer through them to make the most of my limited space and after the fact, I think this might have been a better option for cooking in this situation. Here's a peek at the ribs in the box:

Ribs in the handmade smoker box


I needed to add plenty of smoke in order to flavor the ribs and hopefully get a good smoke ring for appearance sake.

I placed the mesquite wood close enough to the flames to make them smoke but not close enough to catch fire.. this took some trial and error but I finally found the perfect location.

Mesquite wood smoking


To maintain the right temperature, I was constantly adding more coals as well as moving the coals around. This was not a sit down and wait ordeal like it usually is. I opted to apply smoke for about 2 hours then cook them the rest of the way in a pan in a sort of modified 2-2-1 format.

After 2 hours I put them in a foil pan covered in foil and placed them just close enough to the coals to hear a slight sizzle but not close enough to burn them.

ribs into pan

Ribs in pan and covered


After about 1 hour in the pan, I placed them directly on the grate a little ways away from the hot coals and cooked them indirectly for about 30 minutes.

Ribs directly on grate


I placed them back in the pan at this point and kept them there until they were as tender as I liked. This took an additional 2 hours for a grand total of 5.5 hours of cooking. The ribs were not falling off the bone but were very tender and tasty.

Ribs are done


We served the ribs with potato salad and rolls.. a perfectly delicious meal.

Ribs are served



  • In the absence of a park grill, I could also have dug a hole about 3 feet in diameter and about 1 foot deep with a oven grate over the top and used the same concept to smoke the rubs. The park grill created a better scenario but I am trying to show you that this can be done even with the most meager of equipment and supplies.
  • I also could have wrapped the entire grill in foil to hold in the smoke and heat but I felt that the box gave me a better way to adjust the amount of heat that got in thus regulating the temperature.
  • Ribs are not cooked to a set temperature. They are safe to eat at 145 degrees but they will acquire that temperature way before they are tender. When they are tender enough, they are ready to eat. So how do you test for tenderness? Pick them up on the end with tongs or whatever you have and when they bend 90 degrees they are done.
  • In a pinch, I could have smoked them for 2 hours at the park grill then placed them in a covered pan and took them home to finish in the oven (still in the pan) for about 3-4 more hours at 225-240 degrees.


Order My Recipes

Folks.. I never stop amazing myself at how good my rib rub recipe and sauce recipe is on various kinds of meat and it's so good on ribs and chicken that you'll wonder how you lived for so long without it! Ribs are just not the same without this rub in my opinion.

Whether it is fish, ribs, brisket, pork shoulder, turkey or even ham, chicken or chops, every time I use my rub and sauce I am blown away by the flavor all over AGAIN!

I always think to myself, "I sure hope everyone can try this.. it is too good to go through life never having experienced this!"

I am not being dramatic.. just try it and you will join the ranks of those who know if I'm lying then I'm dying! This stuff is Fan-flavor-tastic and you need it in a bad-bad way;-)

Here is a few recent testimonies from other folks who decided to go for it and are glad that they did. Be sure to send my your testimony once you try it and realize that you have just tasted of HEAVEN.


Did a Ham and using your rub it was as my wife and friends said the best tasting ham they have ever had. We are into our late years so that's saying a lot .Thanks for sharing ~ Jack


Wow! wow! wow! The best rub and sauce I have ever had. Also did the turkey for thanksgiving and it was the best turkey I ever had. I usually only eat dark meat and this turkey was so good I ate only white meat ~ Andy


I purchased the rub and sauce and I have to say that I love it and so has everyone that has tried it, just like you and others said they would. ~ Matt


Jeff I have to tell you that your rub and sauce recipes are the best. I had never smoked a rib or anything until last weekend and by fallowing your directions on your site I was the RIB KING for a day. Thanks a bunch pal, ~ Harold


Let me say that I've been using your Rib Rub for a couple years now. I use it on ribs (obviously), but I also use it on steak, ham, chicken, and everything else I smoke. My family and I absolutely LOVE it! It rocks! ~ Trapper


Jeff, I did a smoked pork roast yesterday and used your recipe both for the pork and for your Smoky Barbecue Sauce. Everyone loved it. My wife said the sauce was the best she had ever tasted and I have to agree. Fantastic. ~ Barry


You deserve the very best and is is completely within your grasp! Only $18.95 and worth every penny. Not only do you get the best rub recipe and sauce recipe available, you are supporting this website and helping to make sure the bills get paid so we can keep on doing what we do to teach thousands and thousands of people across the world the art of smoking meat.

Order Recipes | Testimonies

Note: This ad helps pay for the content that you enjoy. Once you order the recipes, you will be moved to a special customers newsletter which does NOT have the links or ads for the recipes that I sell. Same great content with no recipe ads.


What to Expect Once you Order

My system is automated which means you should get a download email within mere MINUTES of ordering.. check your spam/junk folder first then, if you can't find them, contact me to get the recipes sent to you as an attachment. The download email will allow you to log in and save a copy of my recipe file to the hard drive of your computer. This recipe file is a PDF and contains my very own rub recipe and sauce recipe. Please let me know if you have other questions about these recipes.


My Book is Getting Lots of Love!!

There is no hiding the fact that I am very proud of my book, "Smoking Meat: The Essential Guide to Real Barbecue" and the fact that it is a fantastic looking book.. the best looking one I have ever seen in fact and, while I am partial, I am speaking to the artwork, the binding, the way the cover is put together, etc.

Something that impresses me a lot and I have received a lot of positive comments on is the fact that It is paperback but it looks like a hardcover. The cover is some sort of special process that makes it more durable than a normal paperback and it looks super sharp!

I appreciate everyone who has purchased the book and all of you have taken the time to email me and express your kind words on how much you love the book.. that really means a lot to me.

For all of you who have not ordered the book, I really want you to have this book and I can't tell you how much you will enjoy the recipes that are inside. Some of the recipes are my own and some of them were submitted by folks at the forum but we only included the very best ones and I am already getting emails letting me know that the recipes are simply amazing.

As you can see.. I am like a father with a new baby and all of the time and effort that went into this project are finally being realized in the pages of this book.

The books can be purchased or ordered in almost any book store online and offline including, Barnes & Noble and Books-a-Million as well as on iTunes.

We have plenty of books in stock at Amazon and Barnes and Noble and are shipping within 24 hours in most cases.

Digital Versions of the Book

Some Testimonies


I received your book today!! Haven't been able to put it down. ~ Becky


Jeff when I got the email from you I ordered the book from Amazon and 2 days later it was in my hands. All I can say is AWESOME book. ~ Willie


Just got my copy of Smoking Meat, purchased from Amazon. I can't seem to put it down. Good Job!! ~ Charles



I got your new book last week….it is a beaut. Congratulations and good luck with sales. I am recommending it to all my BBQ buds. ~ Ted


Note 1: My (2) recipes that I sell in the newsletter to support the site are not included in the book. I have had several of you ask about this and I thought it might be prudent to make a note on here about that.


In Closing

I so appreciate all of you for being a part of the smoking meat family which includes the newsletter, the forum, the website and many other resources that we try to provide to help you and countless others learn this great art.

A HUGE thank you to all of you who support the site by purchasing the recipes and other products that we sell. That is what keeps the wheels turning here at Smoking Meat HQ and it is much appreciated.

By the way, if you shop online, use our Amazon link. It doesn't cost you anything extra and we get a few cents from everything you purchase. I certainly appreciate it. CLICK HERE to shop at

Until next time.. keep smoking and God Bless.


Jeff Phillips

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

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