Make it ahead: Season the ribs 3 days in advance and store them, tightly wrapped, in the refrigerator. Bake the racks 2 days in advance and keep them wrapped up. Reheat in a 300°F oven for 15 minutes, then finish under the broiler or on the grill.
Tidbits: For a quick barbecue sauce, whisk together 2 cups tomato puree, 1⁄2 cup of the leftover dry rub, 6 tablespoons white wine vinegar, 6 tablespoons coconut sugar, 2 tablespoons tomato paste, 2 teaspoons Dijon mustard, and 3⁄4 teaspoon natural liquid smoke.
Keywords: paleo, gluten free, ButcherBox, Danielle Walker, Against All Grain, football, game day food, bbq