what to have with bbq ribs

· Food pairings don’t have to meet five-star dining standards; good old-fashioned potato chips, dill pickles, potato salads, deviled eggs, hush puppies, kabobs and fries virtually always fit the bill for barbecued ribs. Bread, from classic rolls to exotic flatbreads, helps sop up stray sauce, but don’t fear flavor.

We used to use Sweet Baby Ray’s Barbecue Sauce but have found a new, much easier on the diet grilling sauce put out by Sweet Baby Ray. The ribs themselves yield about 1/3 to 1/4 of their weight as edible meat. So of the 2 packs of ribs where the combined weight is 260 oz. we figure the overall yield is roughly 65 oz.

These ribs start from a frozen state, so dinner can be made without planning ahead. Each rib portion should have 3 to 4 ribs. I use a spice called “Red Rocks Hickory Smoke Seasoning” from Savory Spice Shop®, but you may use what you have. With only 3 …

· Preheat the oven to 325 degrees. Add all the ingredients for the dry rub to a small bowl and mix together. Divide the rub evenly between the four slabs of ribs and rub in well on both sides. Wrap each slab of ribs tightly in foil then place onto a baking sheet. Bake in the oven for 2 1/2 to 3 hours until tender.

· Let sit at room temperature for 45 to 60 minutes. Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and peach wood. Smoke ribs directly on racks, meat side up, for three hours. Spritz the ribs with apple juice every hour and/or add a water pan to the smoker.