For Mother’s Day, Ever-Lovin’ smoked ribs in my honor.  They were fantastic.  I was happy, appreciative, and full.

Ever-Lovin’s recipe is based on a recipe from John McLemore’s “Dadgum That’s Good!”  cookbook.

The store did not have “baby-back ribs” which is what he usually uses.  These ribs were a little meatier.

Ever-Lovin’ cooked three slabs of ribs.  He took advantage of heating up the smoker.  You can freeze the smoked ribs if there are left-overs.  The boys have been known to kindly relieve us of extra ribs.

This is the creativity element to the ribs.  Sometimes Ever-Lovin’ will simply generously salt and pepper the ribs before smoking.  Other times he will use a rub.  You can buy rubs at the store or do as he does and mix spices from the pantry.  Make the ribs as spicy or as mild as you like.  On this day he used a combination of two Penzeys’ spice mixes – 33rd and Galene (a chicken and pork rub) and Mitchell Street (a steak seasoning).  The spices were not chili hot, but they were flavorful.  Be generous with the spices.

There is a little tray for the hickory chips.

The ribs were put in the pre-heated 225 degree smoker.

Then you basically forget about them for three hours while they cook and get delicious.  So easy.

NO PICTURE – sorry!

Remove the ribs and wrap in foil.  We like dry ribs because that is the way Ever-Lovin’s father made ribs, BUT if you like “wet” ribs, this is the time to slather on the BBQ sauce of your choice.

Return the ribs to the smoker and cook for another 1 to 1 1/2 hours.  Test the internal temperature of the ribs with a meat thermometer, and it should register 160 degrees F. when the ribs are done.  

Slice and enjoy.

“Dadgum, they were good!”  They were so tender and delicious.  Made me happy.  Thank you Ever-Lovin’!

Blessings to you and yours,

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