Lip Smackin Ribs
You choose the rib, Baby back or St. Louis Spareribs, we will handle the rest. I have tried every recipe out there and keep coming back to 3-2-1 ribs, especially when wrapped in butcher paper. It’s the perfect balance of texture, bark and pull. Im not a fall-off-the-bone kind of rib guy, I like my ribs to have some texture and chew. Add to that some gorgeous bark…. DONE!! The best part of ribs in my opinion is putting the sauce on the side and trying them any which way you can. From a dry rubbed rib full of smoke to a saucy rib, you can’t go wrong with our recipe and rubs. Oink and Rub A Dub collaborated on this masterpiece below. Jump in get after it, thank us later.
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