The original version of these ribs isn’t that hard to make, but not every backyarder has a smoker that will run all day at 275°F and have enough room to comfortably spread out three slabs of ribs. So this is a good substitute for using a kettle, a smaller smoker, or a gas grill. The only catch is that you’ll have to adjust the times and temperatures to your cooker. It may be a little tricky at first, but take notes and you’ll have it down perfectly after a few tries. The first couple of batches will be pretty good anyway.
Beverage pairing: Rosenblum Aparicio Vineyard Zinfandel, Amador County, California. With barbecue you’ve got to go Zin, and you’ve got to go hard with a big one like this, from 25-year-old, dry-farmed vineyards and featuring a wealth of bramble, pepper, spice, and raspberry fruit.