Kicking around some ChatGPT prompts with coworkers today and thought this would be funny. I entered the prompt "What's the best way to smoke ribs?" .
Here is the response:
Not bad for a computer
Here is the response:
Smoking ribs is a time-honored tradition and there are many different ways to do it. Here is a general process for smoking ribs that can result in a delicious and tender finished product:
Overall, the key to smoking ribs is to maintain a low and slow temperature to ensure the meat becomes tender and flavorful. With practice, you can adjust the process to suit your personal taste preferences and create your own signature smoked ribs.
- Choose your wood: The type of wood you use for smoking will have an impact on the flavor of your ribs. Popular options include hickory, apple, cherry, mesquite, and oak.
- Prep the ribs: Remove the silver skin from the back of the ribs and season them generously with a dry rub of your choice. Wrap the ribs in plastic wrap and let them rest in the fridge for a few hours or overnight to let the flavors meld.
- Heat up your smoker: Preheat your smoker to a temperature of 225-250 degrees Fahrenheit. Once it's up to temperature, add your wood chips to the smoker box or directly onto the coals.
- Smoke the ribs: Place the ribs on the smoker, bone side down. Close the lid and let them smoke for 3-4 hours, depending on the thickness of the ribs. After 2 hours, you can start basting the ribs with a sauce of your choice.
- Check for doneness: After 3-4 hours of smoking, check the ribs for doneness by gently probing them with a toothpick or meat thermometer. The internal temperature should be around 190-203 degrees Fahrenheit and the meat should be tender and pulling away from the bone.
- Rest the ribs: Once the ribs are done, remove them from the smoker and let them rest for 10-15 minutes to allow the juices to redistribute.
- Serve and enjoy: Cut the ribs into individual portions and serve with additional sauce if desired.
Not bad for a computer