John's Superbowl Smoked Ribs

When I'm not building decks, pergolas, and fences, or spending time with my kids, my second home is in front of the grill. My patio is the place to be on game day. There are a lot of mouths to feed, and I like treat my guests right.

So here's my recipe for some killer smoked baby back ribs. Steal it and impress your friends.

What You'll Need:

• 2 racks of back ribs (about 2lbs each) – let them sit till they're about room temp.

• 1/3 cup of your favorite dry rub – For me, it's that simple trio: salt, pepper, and garlic.

• 1/2 cup of barbecue sauce – Sweet Baby Ray's is my go-to. Classic.

Let's Get Cooking:

1. Prep those ribs: Start by removing that thin membrane on the back. Then, pat those bad boys dry with some paper towels.

2. Rub-a-dub-dub: Get that dry rub all over the ribs. Don't be shy – cover every nook and cranny, front, back, and sides.

3. Fire up the smoker: Crank your Traeger (or whatever smoker you got) to 165°F. This ain't a race, it's a slow ride to flavor town.

4. Grab your drink of choice: If your cooking for everyone and your hands are empty, somethings wrong with that picture.

5. Smoke 'em: Place the ribs bone side down on the bottom grate. Let 'em bathe in that smoky goodness for 2 hours.

6. Wrap it up: After 2 hours, wrap each rack of ribs in aluminum foil and put them back in the smoker. Bump up the heat to 225°F and let 'em go for another 2 hours.

7. Sauce time: Unwrap those beauties, get 'em back on the grill, and slather them with BBQ sauce. Every 15 minutes, flip and baste them for that perfect sticky finish.

8. The home stretch: After a total of 5 hours, it's time to pull those ribs off the grill. They should be falling-off-the-bone tender by now.

9. Serve it up: Serve 'em up hot and watch 'em disappear faster than a cold beer on a hot Texas day.

There, the Cowboys might not be playing, but now your friends can eat like one.