If you don't have a smoker, I feel bad for you son, I got 99 problems but my ribs ain't one! A little Jay-Z always starts a Friday off right, huh!? Anyway...I'm betting Jay-Z doesn't know how to make ribs like this (and even if he does, how cool would it be to have a rib-off with the Hova...let me know when if you happen upon this post, Jay)!
These were one of the big family (10+ friends) dinners we had at the lake over the 4th of July, and I'll be completely honest with you, it's the one I was looking the most forward to that week. Oh, and although he didn't know what was coming, it was Sam's favorite meal too...holy dog bones, Batman!!
I got 3 big racks or pork ribs at HyVee, and we had enough left over afterwards for about 3 people's meals the next day. We rubbed them with olive oil, Lawry's, and garlic salt before placing them on the smoker at 240 degrees for about 6 hours. We went for an internal temperature of 165 degrees with a meat thermometer but knowing when your ribs are done is a lot harder than one might think. Check out this website for tips and tricks on testing your done-ness.
After they smoked their little hearts out all afternoon, we sent them to the grill and slathered their skins with some Sweet Baby Ray's bbq sauce to char some of the outer bark and seal the smoky flava flav inside. Let them rest for 5 minutes when you take them off the grill, just like any other meat. I never seem to get any pictures of ribs on the plate after they're done...it's like I just can't wait to get them in my mouth, my mind loses all focus and just starts chewing. They do look pretty snazzy on the grill though!
I'm not really going to just sit here and brag about these smoked ribs without helping you out a little if you don't have a smoker...don't worry. If you don't own a smoker, go ahead and give Aunt Lisa's ribs a try...they're my go-to family recipe so you know they're on the favorites list! Now, I release you on this Friday to go forth and get yoself some ribbage! Enjoy your weekend, all!