Ingredients:

2 slabs St. Louis ribs
2 slabs baby back ribs
4 cups AMJ BBQ rub
• Wooden board.

Directions: Pre-Heat and Set Big Bear grill to 250 degrees with Big Bear Hickory pellets in the Hopper. Rinse, remove skin off back of ribs, and pat dry ribs. Rub ribs equally with rub and place on grill bone side down and let smoke for 4 hrs. Remove, let rest, and cut into individual bones or eat the slab like a bear! Garnish with potato salad and grilled sausage, coleslaw, kale leaves and Grilled Corn.