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Baby Back Ribs (1 Slab Per Pack)

Have you tried our finger lickin' good Baby Back Ribs?! If not, you're missing out on the best duroc ribs! We've tested the market and finally found a breed we're happy to sell. This breed of hog has the perfect balance of fat to lean muscle and carries an awesome flavor profile that's elevated once smoked.

Chef Tip - Smoke baby back ribs until about 1/8 - 1/4 inch of actual rib is showing and don't forget that low and slow is the key to the best hickory smoke.

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: 

The Loin

Preferred Cooking Method: Second City Prime's preferred cooking method for the Baby Back Ribs is smoking them! Set your grill to 225 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The Baby Back Ribs should be smoked for 1 hour. Repeat this process every hour until 1/8 - 1/4 inch of actual rib is showing.

Wine Pairing: 

Bordeaux

  • Cut: Baby Back Ribs (Peeled)
  • Weight: Average (3 Pounds) Per Slab (Prairie Fresh) 
  • Feeds: 1 Slab feeds 2-3 People

***RIBS DISCLAIMER***

We at Second City Prime inspect every product before it ships for pinholes or punctures and make sure every item is airtight. That being said, to help prevent any damage to the packaging, we'll wrap your ribs in butcher paper for an extra added layer of protection during transit. 

Minor pinholes incurred from transit may cause the ribs to lose their vacuum seal, but will not affect the products integrity. Plus, the extra added butcher paper will help prevent any further damage from your freezer. 




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