Smoky Ribs

1. 1

   Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This makes for more tender ribs and allows smoke and rub to penetrate meat better.)

2. 2

   Sprinkle meat evenly with Cajun seasoning, and massage into meat. Let stand at room temperature 30 minutes.

3. 3

   Soak wood chunks in water for at least 30 minutes.

4. 4

   Prepare smoker according to manufacturer's directions. Bring internal temperature to 225u00b0 to 250u00b0; maintain temperature for 15 to 20 minutes.

5. 5

   Drain wood chunks, and place on coals. Place rib slabs in a rib rack on upper cooking grate; cover with smoker lid.

6. 6

   Smoke ribs, maintaining temperature in smoker between 225u00b0 and 250u00b0, for 3 1/2 to 4 hours. Remove ribs from grill, and wrap in heavy-duty aluminum foil; return ribs to smoker. Cover with smoker lid, and smoke 30 more minutes. Serve with barbecue sauce.

7. 7

   Note: For testing purposes only, we used Luzianne Cajun Seasoning.

* Per serving · 4 servings · Values may vary.

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