INSTRUCTIONS
Trim excess fat from meat including the "flap" of lean meat that
may extend over the rib bones on the underneath side of the slap.
Peel thin membrane away from bone side of meat.
Leave some fat intact to preserve moisture and add flavoring
to the finished product.
Season both sides of slab with the Head Country Seasoning and
marinate 1 hour to overnight.
Build a fire in smoker with good quality charcoal and
well-seasoned pecan wood.
Let burn at least 30 minutes to burn off the lighter fluid
fumes and start a good bed of coals.
Place ribs away from direct heat and smoke for 3 hours at 220
Degrees.
Test for tenderness with fork or by pulling apart rib bones
(the more resistance in the meat the less tender it is).
Move closer to fire if not tender as desired and cook for an
additional hour.
Baste with Head Country Bar-B-Q Sauce during the last 20
minutes of cooking time.
