- 4 slabs pork back ribs
- Dry spice rub of choice
- 4 cups barbecue sauce of choice, diluted 70/30 with water
Preheat a pit smoker to 275 degrees F.
Rub the ribs with the dry rub. Smoke in the pit smoker for 2 1/2 hours, or until the internal temperature of the ribs reaches 196 degrees F. Baste, and smoke for 15 more minutes until internal temperature is 204 degrees F.
Preheat a grill.
After smoking the ribs, wrap the ribs until ready to use. Reheat in steamer or 350 degree F oven for 4 minutes. Put ribs on a char grill, curved side down, and heat until the end of the bones begin to sizzle. Turn over, baste the ribs and leave on the grill only long enough to mark the other side of the ribs. Turn and baste again and serve the ribs right away.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.