You can smoke frozen pork ribs

I'm sure the title of this post is heresy to smoking purists.

The problem with smoking meat, is every article or book you read goes through this long diatribe about things to do for that perfect ending to a the hours on the smoker. Wet sauce, dry rub, do this, do that, salt them, don't salt them, marinade, dance a jig, down a shot of whiskey, and on and on.

One day I decided to smoke ribs on the spur of the moment. Like, fire up the smoker, remove ribs from the freezer and stick 'em in. Fortunately I had some St. Louis style ribs that were just the right length and did not require firing up the chain saw.

I guess I was curious more than anything. I was sorta wanting ribs, but mainly I wanted the smell of the smoker going on a cool spring day as I did some yard work.

I cooked them about the same amount of time I would if company was comin. Around 6 hrs, around 200-225. No salt no pepper no marinade. These were nekkid ribs and they were just fine. Not my best but they would have been good enough for family and for most of the people I would invite over to the house.

Would they win a competition? Never? Could I open a restaurant selling Eskimo style ribs? Doubtful, though Minnesotans would by them in droves if I stuck "fusion" in the name. Will I do it again? Absolutely.