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Serves approx. 4 ppl.
Ingredients:
- Two (2) racks of baby back ribs
- Frank Red Blooded Chicken and Pork Rub
- Lip Smacker's BBQ Sauce
- Eight (8) pats of Unsalted Butter (4 per rack of rib)
Directions:
- Set smoker to 260 degrees
- Place your rack of ribs on a cutting board.
- Blot dry with a paper towel and remove the membrane. Note: Work your finger under the membrane and pull off, using a paper towel.
- With a sharp knife, cut to make individual ribs.
- Season all sides liberally with Frank Red Blooded Chicken and Pork Rub
- Place individual ribs in smoker and close lid. Smoke until you reach an internal temperature of 170 degrees.
- Place ribs in a disposable tin. Top with your pats of butter and your favorite BBQ sauce.
- Cover with aluminum foil and place back in smoker until an internal temperature of 195-200 degrees is reached.
- Rest for 10 minutes
- Enjoy!
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