1 2 - 2 1/2 lb. Slab Pork Baby Back or St. Louis Style Ribs
2 level teaspoons Tennessee Master Que BBQ Seasoning & Rub
1 Bottle Tennessee Master Que BBQ Sauce
1 Tbsp. Brown Sugar

Peel Membrane from bone side of ribs. Sprinkle on 1 level teaspoon Tennessee Master Que BBQ Seasoning to each
side of ribs. Wrap in plastic or foil and let marinate in refrigerator 2 hours to overnight.
Preheat smoker to approx. 220° - 225°. Add hickory chips to smoker and place ribs on rack bone side down. Smoke ribs
for apporx. 1 1/2 hours, then turn ribs over and smoke for additional 30 minutes.
Remove ribs from rack and place on a piece of heavy aluminum foil. Baste each side of ribs with apporx. 1 table spoon
of Tennessee Master Que BBQ Sauce. Then, place ribs bone side down and spinkle on 1 level table spoon of Brown
Sugar.
Wrap foil around ribs. Place back on smoker or in oven at 225° for an additional 2 1/2 to 3 hours or until done. Remove
from foil and baste with Tennessee Master Que BBQ Sauce just before serving. Serve with additional sauce on side.