Pork Side Ribs

Full slab St.Louis cut side ribs.  Dry brined for 24 hours in our own pork seasoning mix, then slow smoked for 4 hours at 250 degrees in a maple and oak blend of woods.  Basted and wrapped in our house made rib sauce and cooked for an additional three hours.  Served un-sauced ready for you to taste all the seasoning and smoke we've built into these layers of flavors.

These are full sized side ribs, bigger and meatier than the baby back ribs most restaurants use.  A half rack is normally 6-7 ribs worth and a full rack is 12-14 ribs.

The meat is vac sealed and flash frozen to ensure quality and freshness.  Re-heating directions are included for your convenience.