Disneyland-Inspired Smoked Ribs: Because Summer Should Taste Like a Vacation

Memorial Day is right around the corner — you know, the unofficial start of summer. The time of year when we all collectively agree that popsicles count as a food group and it’s perfectly acceptable to serve dinner on paper plates from now until Labor Day. Around here, summer can’t come soon enough.

Between Ivy slogging her way through college algebra (which, let’s be honest, is a language I have zero chance of understanding — I looked at her homework and broke into a cold sweat), and Zander getting ready to graduate high school (which shouldn’t be possible, but apparently the calendar says otherwise), we need a break. A real one. A slow-smoked, tangy-sweet, fall-off-the-bone, preferably-involves-a-cold-beverage kind of break.

And what says “break” better than ribs? Specifically, ribs that remind you of Disneyland — where calories don’t count, joy is pumped in through the air vents, and there’s a certain magic in every bite.

These ribs? These are my “close my eyes and pretend I’m walking down Main Street USA with sticky fingers and a full heart” ribs. They’re smoky, saucy, and tender enough to make a grown adult weep. And yes, I do use the Texas Crutch method (where you wrap the ribs partway through cooking). Rib purists can hate all they want, but I’m in it for that juicy, tender, can’t-even-hold-the-bone meat. And frankly, after the week I’ve had, I don’t need any more judgment in my life.

Why Disneyland?

I never got to eat ribs at Big Thunder Ranch.  Sigh... (We did get to ride Splash Mountain one more time before it closed though) so this is all fantasy for me.  When Ivy bought me the Official Delicious Disney Cookbook and I found this recipe I knew I had to have it.  Had. To. Have. It.  

Alas, Big Thunder Ranch is gone, but the rib dreams live on — just now at home, on my back patio, where the soundtrack is less “banjo music and churros” and more “neighbors yelling at their dog and distant lawn mowers.”

Still. Magic is magic.

The Recipe: Disneyland-Inspired Smoked Ribs (Texas Crutch & All)

What You’ll Need:

• 2 racks baby back ribs (or spare ribs if you like a little more chew — I won’t fight you)

• Olive Oil (the glue for the rub)

• Your favorite BBQ rub (homemade from the Delicious Disneyland cookbook or store-bought — I won’t tell)

• Apple juice or apple cider vinegar

• Honey

• Brown sugar

• Butter

• Your favorite BBQ sauce (if you want that classic Disneyland sweetness, look for one that’s tangy with a little brown sugar/molasses action)

• Wood for smoking (applewood or cherrywood is great for that sweet, smoky flavor)

Step 1: Prep Those Ribs

First, remove the silver skin (that thin membrane on the bone side of the ribs). If you skip this step, don’t worry — the food police won’t come, but your ribs might be a little chewy.

Rub a thin layer of olive oil all over the ribs — this is just to help the rub stick. Then coat them generously with your BBQ rub. I mean generously. Pretend you’re seasoning a drama queen who needs attention. Wrap them up and let them rest in the fridge at least an hour, or overnight if you’re feeling responsible.

Step 2: Get That Smoker Going

Heat your smoker to 225°F. Low and slow is the name of the game here.

Place the ribs bone-side down and let them smoke for 3 hours. Don’t peek. Let the smoke work its magic while you stare off into the distance and wonder how Zander grew facial hair seemingly overnight.

Step 3: The Texas Crutch (Don’t @ Me)

After three hours, it’s time to wrap. Lay out some foil and sprinkle it with:

• A handful of brown sugar

• A drizzle of honey

• A few pats of butter

• A splash of apple juice or vinegar

Place the ribs meat-side down onto the sweet goo, wrap them up tight, and return to the smoker for 2 hours. This is where the magic happens — all that steam and sweetness makes the meat absurdly tender. Like “did someone braise these in fairy tears?” tender.

Step 4: Sauce & Set

After 2 hours in the foil, carefully unwrap the ribs (watch out for steam — these things are juicier than a gossip column). Place them back on the smoker, meat-side up, and brush them with your favorite BBQ sauce.

Let them smoke unwrapped for 30-60 minutes until the sauce gets sticky and glossy. You’re looking for that perfect Disneyland rib finish: caramelized, shiny, and just begging to be eaten without a napkin in sight.

Step 5: Eat Like You’re on Vacation

Slice between the bones, stack them on a plate, and serve them with whatever makes your summer heart happy — coleslaw, mac and cheese, cornbread, or just straight off the cutting board while standing barefoot in the backyard.

Add a lemonade, a beer, or a cold soda and pretend you're people-watching in Adventureland.

Final Thoughts (and a napkin)

Look, I’m not going to lie. These ribs take time. But that’s kind of the point. When life’s coming at you fast — when algebra is hard, graduation gowns are being ordered, and you’re suddenly realizing your babies are legally adults — it helps to slow down. To spend a few hours making something with your hands, to fill the backyard with the smell of wood smoke and anticipation, and to remember that vacation isn’t always about where you go — sometimes it’s just about what you eat.

So if you need a break as badly as I do, make these ribs. Take a deep breath. Pour a drink. And welcome summer the best way you know how: sticky fingers, full bellies, and absolutely no algebra in sight.