Roadkill Ribs

One of my favorite things is a good country rib. They are inexpensive, flavorful, meaty, and easy to cook. When done right, there isn't much that can come close, especially when you use Roadkill Rub to add that extra kick.

Take your country ribs and place them in a shallow pan or a large zippered bag.

Next, drizzle some yellow mustard over the ribs. This will not only help the rub to stick to the meat but will also help to tenderize it.

Use your hands to coat the meat thoroughly, getting into all the crevices. Then add a generous amount of Roadkill Rub.

Place the ribs in the refrigerator for at least three hours or up to overnight to let the rub do it's thing. When you are ready to start cooking prepare your smoker and wait until it reaches 225 to 250 degrees. I generally use either pecan wood or a mixture of pecan and cherry. Feel free to use whatever you like but I find the lighter woods, fruit/pecan/alder, to be best as they won't overpower the meat. Be sure to leave some room between the ribs so the smoke can do its magic on them.

Once your smoker is ready, place the ribs on the racks and close the lid. No peeking for at least two hours. Around this point, you can add some sauce to the ribs if you like. I generally leave mine dry as I prefer the taste of the rib to the taste of a sauce. After another 30 minutes or so it is time to check for doneness. Insert a thermometer into the thickest part of the rib. When it reaches 160 pull them from the smoker and tent them with foil for 10-15 minutes. Going over 160 tends to make the ribs dry as sawdust.

Then end result will give you a succulent, juicy, tender rib that will have everyone coming back for more.

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