American royal championship rib recipe
Recipe by Chris Marks
Heat Smoker 250 degrees using Good-One Natural Lump Charcoal, add 2 chunks of either apple or cherry flavor wood once the charcoal is ready to go
Strip membrane off back of each rib to guarantee tenderness. Liberally coat yellow mustard over both sides of the baby back rib, this will act as a tenderizer and a bonding agent for the rub.
Place ribs in a vertical rib rack for 4-5 hours depending on your smoker, ½ ways through the cook rotate the 180 degrees in the rack this will guarantee an even cook.
Remove from Rack and place flat on the smoker and apply a glaze of butter, honey and Three Little Pigs Competition BBQ Sauce to both sides of the rib.
Place the ribs back on the smoker flat, allow 15 minutes to heat the glaze and sauce and then cut and serve hot.
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