Redneck Ribs

You need a covered charcoal cooker or smoker for these and lots of time. The chips have to be soaked overnight. Recipe adapted from one from late humor columnist Lewis Grizzard.

 

4 to 5 lbs. of boneless country ribs (the original called for 6- 8 lbs. of spareribs)

Charcoal

Hickory chips (2 lbs)

20-oz. can crushed pineapple

1-1/2 cups apple juice

Water (up to 6 quarts)

Cooking oil

Garlic salt

Barbecue sauce

 

Soak hickory chips in soapy water overnight. Place charcoal in cooker. Light and let burn for 25 minutes. Then cover with drained hickory chips (probably won’t need all of them). Put pineapple, apple juice and water to fill in water pan of your cooker.

 

Coat ribs with oil and season generously with garlic salt. Put ribs in cooker and smoke for up to 3 hours (longer if you have a smoker). You can put barbecue sauce a couple minutes before serving and pass some more at the table.