Back ribs are more tender and meaty than side ribs, and therefore also more expensive. When cooking, treat them the same way you would side ribs. Both back ribs and side ribs lend themselves well to a spice rub or a marinade, which helps to break down the connective tissue before cooking. Marinade and slow smoke, bake, cook in roaster or grill on low heat for melt-in-your-mouth, savory ribs.
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