3 - Slabs of Back Ribs / St Louis Style (Spare Ribs with all meat and cartilage above the bone Removed)
Ultimate Tailgate - Classic Kansas City Rub
Ultimate Tailgate - Classic Kansas City Sauce
Apple, Hickory wood/chips or Combination of both
Apple Juice and Spray bottle
Saran™ Wrap and Aluminum Foil
Preparation
Remove the membrane from the back of the ribs, this works best if you work a knife between the membrane and a rib bone, working your fingers under the membrane and then pealing off, if you have difficulties try a paper towel to get a better grip on the membrane
Season (Rub) Ribs with Ultimate Tailgate Rub. Cover both sides; typically application will yield between 9-12 slabs of ribs per bottle of rub
Start Smoker adding wood/chips keep the temperature low, you are smoking not grilling
Put Ribs on the Smoker and Smoke Ribs at 180 to 200 Degrees (Digital Thermometer Recommended) for 4-6 Hours.
Remove Ribs and wrap in Saran™ Wrap and then Aluminum Foil, this is the step that keeps the moisture and flavor in the meat.
Put back on the smoker or in the oven at 250-275 for 2-3 Hours. Important: Saran will stick to the meat and begin melting if temperature is over 300.
Remove Ribs, Open Aluminum Foil and Saran™ Wrap, place on cutting board, Slather (Art of Spreading the Sauce) Ribs with Ultimate Tailgate – Classic Kansas City BBQ Sauce.
Cut Ribs between the bones and serve. Most Importantly Enjoy!!!!
