![]() Once the meat has pulled back from the bones, use a toothpick to check tenderness. Place ribs in a flat bone down on the smoker, use 3-2-1 method of smoking. I prefer Three Little Pigs Kansas City Sweet & Three Little Pigs Touch of Cherry for ribs. Meanwhile, select you favorite BBQ rub and coat both sides of the ribs. Liberally coat Mustard bbq sauce mustard over both sides of the baby back rib, this will act as a tenderizer and a bonding agent for the rub. Select (4) Slabs of Pork Baby Back Ribs, Strip membrane off back of each rib to guarantee tenderness. Heat Smoker 250 degrees using Natural Lump Charcoal, add 2 chunks of either apple or cherry flavor wood once the charcoal is ready to go.1 – Bottle of Three Little Pig’s Competition BBQ Sauce.4 -Cups of Three Little Pig’s Touch of Cherry or Championship Rub.1 -Cup of Three Little Pigs Mustard Sauce.This is the recipe that Three Little Pig’s used in Competition BBQ to win the World Series of BBQ- The American Royal Grand Championship 4 times and American Royal Reserve Grand Championship 4 times and over 45 other BBQ Grand Championships over their 10 years on the Competition BBQ Circuit.
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