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.
Slow-Smoked BBQ Back Ribs
Servings
4 Servings
Ingredients
- 2 racks Grow and Behold Back Ribs approximately 4 pounds
- ¼ cup BBQ seasoning such as Mendel’s Kanasas City BBQ Rub
Instructions
- Cover meat all over with spice rub and let sit 1 to 2 hours in the fridge, or 30 minutes on the counter.
- Load into smoker.
- Smoke at 220°F for 5 to 6 hours, until meat is tender.
- 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.
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