BBQ Babyback Ribs

I’ve been smoking food now for quite some time – in fact for more than 35 years. In the beginning I used an older model smoker, an open bottom Meco steel job, that meant one had almost no control over the temperature, but I still managed to come up with some nice smoked fish, and even a couple of nice turkeys at Thanksgiving.
The spring after I retired Norma bought me a real smoker – a Weber Smoky Mountain, and it changed what I could do dramatically. With complete control over the temperature came the ability to smoke foods for much, much longer, meaning things like brisket, pulled pork and even lamb became possible. My favourite thing though is baby back ribs. They take 4 to 6 hours to do (you go by doneness, not by time with real low and slow BBQ) but they are so worth it.
Since it was the first day of summer yesterday, the ribs went into the WSM and 5 hours later, we enjoyed real southern style BBQ – ribs done to perfection – a slight pull, not that “fall off the bone” stuff, and sauced at the table to each person’s liking not drowned in sauce as some places do ribs. The result is what BBQ aficiandos call dry ribs, and they just can’t be beat at any restaurant as they could never do what I do at home – have the plates ready as the ribs are ready and served immediately.
Maybe it’s my southern ancestry coming through but smoking low and slow is a style I very much enjoy, both the cooking and the eating.
Bon Appetit, y’all!