There are usually ribs smokin’ away. Back ribs were on sale again and I couldn’t resist. Smoked ribs are one of my favourite treats. The slow, low temperature cooking is the perfect way to render the meat tender and there is no pre-baking, steaming or boiling. I have been smoking for around 10 years, which makes me a complete novice compared to the pit pros. I use a propane smoker when I am in the city and a charcoal smoker when I am up north at the cottage. Let’s get started. I removed the membrane from the ‘bone side’ of the ribs. I grasped this membrance with my fingertips and a paper towel to reveal the exposed ribs.

I made up some of my rib rub, I have been working on my own recipe for a while. It’s not perfect but it’s getting there. I mix equal quantities of celery salt and onion salt and then I add one quarter quantity of paprika and garlic flakes. Then I rub it on both sides of the ribs.

When each rack has been covered in rub I stand it in a rib rack and into the smoker they go.

My smoker has a water pan. I smoked the ribs for about 2 1/2 hours and the temperature was around 170F. When the ribs are done the meat pulls away from the bones.

I wrap up my ribs in foil and freeze them for later. When I want to use them, I just defrost and grill then lightly. Sometimes my husband will add some BBQ sauce but I like them plain too! Serve with a fresh green salad or a nice cole slaw.