Baby Back Pork Ribs
Let’s be honest, you’re not going to eat just three ribs. No one eats just three ribs! This is a whole rack of Robert’s famous baby backs.
Out of stock
Someone once asked me why I don’t do “St. Louis Style” ribs anymore. The plain and simple answer is: why? These are baby backs. You skin ’em, you rub ’em, you put ’em in the smoker and you don’t dare peek for at least four hours. Then, you look for the bend (without breaking). It’s really that simple. Repeat it for 20 years for consistency—or just come have mine.