The recipe for making the best barbecue ribs you ever tasted. Just like the champion pitmasters do it. They are coated with a dry rub, then smoked low and slow for hours, and the sauce is added near the end and sizzled on.
Calgary Stampede Ribs-W are not big rib eaters but I thought they sounded good so we tried this recipe-def. not disappointed-way awesome and worth the work (not much involved) and the wait. Highly recommend trying these.