Ribs are very sacred to the average BBQ enthusiast. Like BBQ sauce, everyone has their own best recipe, and no one wants to hear of a different way of doing them. That is what makes BBQ so great. Some boil them first, some don't. Some use a wet sauce, some use a dry rub only. (Google “rib rub,” and you will get over 17,000 web site pages with rib rubs.) In some parts of the country, ribs are BBQ. This is true in Kansas City. So after you smoke your first several batches of ribs, come up with your own way of doing them and let us know.  We vacuum-packed the ribs with Tony Chachere's Butter & Jalapeno Marinade and held overnight. Great! Select good quality meat. Get to know your butcher.

Remove the silverskin. Use a rub/marinade/brine, refrigerate.

Hang the ribs or lay on the shelves, smoke at 225F for 3 - 4 hours. More if you like fall off the bone bite.

See the Smoked Ribs 3-2-1 method video!

Apricot Honey Glaze for Ribs.

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