Smoked BBQ Ribs

I refuse to believe that summer is nearly over.

My garden is still spilling out tomatoes and zucchini.

The temps are still in the 80s and 90s.

To me?  That means summer is far from over.

So there’s still plenty more time to give your grill and smoker a workout!

Like I mentioned on Tuesday, there’s about eleventy million ways to BBQ and smoke ribs.  I’m hardly claiming that this is the best.  But this is how we do it, and how my dad has done it for as long as I can remember.  So I’m sticking with it.

One year ago: Iced Irish Cream Mocha Latte
Two years ago: Gooey Butter Cake and Mac ‘n’ Jack Pasta Salad

Smoked BBQ ribs
a PLFF original recipe (well, with contributions from my dad)

1.5-2 racks of baby back ribs
1 can frozen lemonade concentrate, defrosted
1/3 batch dry rib rub
1 large sweet yellow onion, cut into large chunks
1 1/2 cups apple juice
wood chips of choice or hardwood charcoal
BBQ sauce of choice

Mix lemonade concentrate with one can of water in a large pan (I used a glass 9×13).  Add ribs and turn to coat.  Add more water if necessary to submerge ribs.  Refrigerate overnight.

The next day, drain marinate and pat ribs dry.  Coat ribs generously with rib rub.

Bring smoker or grill temp to 225-250.  If using a smoker, add onion, apple juice, and 1 1/2 cups of water to water pan.

Add ribs to grill grate.  Smoke/grill for 4-5 hours, maintaining temperature around 225.

Remove from smoker and cut ribs into 2-3 piece chunks.  Place in large aluminum pan.  Cover in BBQ sauce of choice.  Heat though in oven or on grill for an additional 20 minutes.

Then devour.  Make sure there’s lots of cold beer and napkins.


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