This is a full rack of Appalachian Slow Smoke Pork Spare Ribs. Will feed 4 to 6 people.

Spare ribs the mountain way: rubbed with our house spice, kissed with hickory and oak on a hand-built smoker, and finished with a light glaze so the wood smoke does the talking. Meaty, tender, and sliced to order. Comes with a side of sauce for the table.

Reheating (best results)

• Oven (whole or half slab):

  1. Preheat 275°F. Wrap ribs in foil with 1–2 Tbsp water or apple juice.

  2. Heat 20–30 min (cut slabs ~15–20 min) to 165°F internal.

  3. Unwrap, brush a little sauce, and broil 1–2 min if you want tacky edges.

• Grill (medium-low): 6–10 min, lid down, turn once; brush sauce last 2 min.

• Air fryer (individual bones): 350°F for 6–8 min.

Nutrition (estimates)

Actuals vary with rack size, trim, and sauce amount. These are good menu/label ballparks.

Per full slab (after cook, bones + meat + light glaze)

• Calories: ~1,750–2,050

• Protein: ~150–165 g

• Carbs: ~20–40 g (mostly from glaze)

• Fat: ~115–145 g (Sat ~40–50 g)

• Sodium: ~2,200–3,000 mg

Quick reference (per ~4 oz meat, sauced, no bone)

• Calories: ~320–360 • Protein: ~24–27 g • Carbs: ~4–8 g • Fat: ~22–25 g • Sodium: ~450–600 mg