We just had an absolutely gorgeous Easter weekend here in Utah. The sun was out, the birds were chirping and people are emerging from their hermit-like winter states. It's so awesome! For us, it's time to break out the smoker and cook up some ribs.
The slow cooking really makes food taste moist and delicious. Of course it also makes our neighbors either our friends or enemies depending on which way the wind blows.
Ribs are a piece of cake to make. It's pretty much a "set it and forget it" type of meal. He heated the smoker, cleaned the grill then smothered the ribs in Kraft Honey Smokehouse Barbecue sauce. We put them on at 2:25 and went about our business.After four hours, they were done. We have a Traeger smoker and it was set on the "smoke" setting the entire time. The aroma while it was cooking was incredible and surprisingly, we did not have too many jealous neighbors. Here is our finished product with a nice barbecue glaze and crust.
I cooked up a recipe of green beans with almonds to accompany the ribs and a bit of warm fresh bread with garlic butter. The ribs were moist, tender, fall-off-the-bone savory goodness.