Recipe by Naftali Hanau. Serves 4-8
Back ribs can also be grilled over higher heat. 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.
(Each rack has 4 ribs – allow 1-2 ribs per person, depending on what else you are serving.)
- 2 racks Grow and Behold Back Ribs (aprox 4lbs)
- ¼ cup BBQ seasoning, such as Mendel’s Kansas City BBQ Rub
- Cover meat all over with spice rub and let sit 1-2 hours in the fridge, or 30 minutes on the counter.
- Load into smoker.
- Smoke at 220F for 5-6 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.