The great thing about smoking ribs instead of grilling them is that the slow cooking prevents the meat from shrinking. Instead of a thick piece of meat with a clean bone protruding at the end, you’re left with very tender, evenly cooked meat that stretches the length of the bone. More surface to slather with sauce and enjoy.
- Cook Time
- Prep Time
- 4 - 8Servings
- 2 racks Grow and Behold Back Ribs (approximately 4 pounds)
- ¼ cup BBQ seasoning, such as Mendel’s Kanasas City BBQ Rub
1. Cover meat all over with spice rub and let sit 1 to 2 hours in the fridge, or 30 minutes on the counter.
2. Load into smoker.
3. Smoke at 220°F for 5 to 6 hours, until meat is tender.
4. Remove meat from smoker and allow to cool. Slice in between ribs. Serve with additional BBQ sauce on the side.
Each rack has 4 ribs. Allow 1 to 2 ribs per person, depending on what else you are serving.