Slather ribs on both sides with 'Cue Glue (if using) before rubbing ribs with seasoning. Rub rack of ribs generously with Salt & Pepper Tableside then choice of BBQ rub to coat. Set rubbed ribs aside while you get the smoker ready. Use the 3-2-1 method to smoke-roast-grill the ribs:

• 3 hours in the smoker: Get smoker set up with wood of choice and heat to 225 degrees. Set ribs in smoker and maintain 225 degrees while ribs smoke for 3 hours.
• 2 hours in the oven: Preheat oven to 225 degrees. Wrap smoked ribs in aluminum foil and add 3 Tbsp. apple cider vinegar to the wrap. Set foil packet on a baking sheet and roast ribs for 2 hours.
• 1 hour on the grill: About 30 min. before removing ribs from oven, heat grill to 300 degrees, keeping heat all to one side. Remove ribs from oven and remove the foil wrap. Place ribs on grill on the opposite side of the heat. Close lid and check temperature every 15 min. or so, basting or saucing if desired each time you check. Ribs are done when internal temperature reaches 175 to 180 degrees, which takes about an hour. Let rest for 15 to 20 min. before slicing.

Serve with one of Savory’s Small Batch BBQ Sauces on the side for dipping, slathering, dunking.

ITEMS IN THIS RECIPE

'Cue Glue

43

$8.95

'Cue Glue  

$8.95

Salt & Pepper Tableside Seasoning

74

Select Size

Red Rocks Hickory Smoke Seasoning

178

Select Size

Platte River Rib Rub

62

Select Size

TSM Kansas City BBQ Rub

106

Select Size

Woody's Sweet & Tangy Barbecue Sauce

6

$8.95

12 floz Glass  

$8.95

Old-Fashioned Root Beer Barbecue Sauce

5

$8.95

12 floz Glass  

$8.95

Midwestern Sweet Barbecue Sauce

10

$8.95

12 floz Glass  

$8.95

Sweet Jerk Barbecue Sauce

11

$8.95

12 floz Glass Bottle  

$8.95