This is a perfect recipe for spending Memorial Day outside with friends and family. Inspired by the Villari family's Italian heritage. This recipe lets the pork shine without overpowering it with sauce.
Ingredients
- Two rack Villari Prime Back Ribs
- Olive oil
- Rosemary
- Garlic
- Lemon
- Salt
- Pepper
- Balsamic glaze
Directions
- Remove silverskin from underside of ribs
- Pat ribs dry and season with S&P
- Make the marinade: garlic, rosemary, lemon zest, olive oil, and red pepper flakes. Rub all over the ribs
- Let sit at least 2 hours or overnight
- Heat smoker to 250°F
- Smoke low + slow bone-side down and smoke for about 4-5 hours, until tender but still with a little bite
- Brush with a balsamic glaze
- Finish over direct heat for a quick char
- Let rest 10 minutes, then cut between bones and serve
- Suggested Sides: Vinegar slaw, summer squash and bourbon
