Serves 4-8 (Each rack has 4 ribs – allow 1-2 ribs per person, depending on what else you are serving.)

 

Note: Back ribs can also be grilled over high heat, like you would a steak.  But when you cook them low and slow in a smoker over several hours, the meat is not only tender and smoky — but it doesn’t pull away from the bone in the same way, leaving you long strips of meat attached the full length of the bone.  An additional plus: this method requires very little supervision.

 

• 2 racks Grow and Behold Back Ribs (aprox 4lbs)
• ¼ cup BBQ seasoning, such as Mendel’s Kansas City BBQ Rub

 

Season  Meat

Cover meat all over with spice rub and let sit 1-2 hours in the fridge, or 30 minutes on the counter.

 

Smoke the Ribs

Load into smoker. Smoke at 220F for 5-6 hours, until meat is tender.

 

To serve

Remove meat from smoker and allow to cool. Slice in between ribs. Serve with additional BBQ sauce on the side.