• 1 rack Baby Back Ribs (~ 3lbs)
• 2 tbsp. Lowcountry Gold
• 3 tbsp. KC Combo
• 1/4 c. Buffalo Sauce
• 1/4 c. The All-American
• 1/2 c. White Lightning
• 4 oz. Blue Cheese Crumbles
• Pickles
• Red Onion (julienned)
• 4 Soft Rolls (long)
• Napkins

1. Preheat oven to 350F.
2. While oven is preheating, pull membrane off bottom of RIBS. Coat entire rack of RIBS in thin layer of LOWCOUNTRY GOLD. Then season entire rack with KC COMBO. Wrap RIBS in foil. Place RIBS on baking sheet.
3. Once preheated, place baking sheet into oven for about 2 hours.
4. While cooking, in mixing bowl, add BUFFALO SAUCE and THE ALL-AMERICAN. Mix and set aside.
5. Next, in a mixing bowl, add WHITE LIGHTNING and BLUE CHEESE CRUMBLES. Mix and place in fridge.
6. With about 10 minutes left in baking, pull RIBS from oven and unfoil them. Bump oven up to 500F. Baste with BUFFALO/BBQ mixture. Once oven is up to 500F, place RIBS back into oven. After 5 minutes, repeat baste.
7. Pull RIBS and let rest for about 10 minutes. The bones should be easy to pull out. Cut into sections that are about 2 RIBS wide.
8. Build your sandwich! Toast your bun and add layer of BLUE CHEESE SAUCE. Top with PICKLES, then RIB meat, drizzle with more BUFFALO/BBQ mixture, top with ONIONS, and layer more BLUE CHEESE SAUCE onto top bun.
9. MUNCH, MUNCH, MUNCH and GO BILLS!

• Use different styles of pickles: dill, sweet, spicy, relish, etc.
• Use extra hot Buffalo Sauce to ramp up heat
• SMOKE the ribs (it was too cold for me today)

1. What temp should I smoke the ribs at?
225F or 250F