Roland’s Smoked Ribs

Recipe from Roland Smith

These may not be considered a Keller family favorite (not everyone has had them), but they are a Carol Keller favorite. I begged Roland for his secret to the tenderest, most delicious ribs ever, and he was gracious enough to share. Thank you Roland!

Ingredients

Hickory Chips
Rack of Ribs (Baby backs are best)
Prime Rib Rub (or garlic salt is also good)

Barbeque sauce on the side, or to taste


Instructions

Follow smoker instructions to set up the Hickory Chips.
Preheat smoker to 225º.
Rub ribs thoroughly (or sprinkle generously with garlic salt).

Trim Rack of Ribs to fit snuggly into a large Pyrex® baking dish or your oven's broiler pan.
Smoke (uncovered ) for 3 hours.
Cover baking dish tightly with foil and bake (covered, without adding more chips) for an additional 2 hours.

An alternative way to get these fall-off-the-bone delightful ribs is to prepare them right in your oven...
Rub them down with a "smoky" rib-rub (if you prefer a smoked meat flavor), or your favorite salty rub.
Place them into a baking pan, and cover lightly with foil.
Bake for 5 hours at 225º.

Apply a tiny amount of barbeque sauce or to taste (if desired).