Travis D
TVWBB Member
The current issue of Saveur magazine is dedicated to all things BBQ. Included is Tuffy Stone's competition rib recipe. I had a package of back ribs sitting in the fridge so I decided to give it a try.
Usually I just rub my ribs and throw them on the WSM for five or so hours at 275f, easy peasy.
This recipe is ultra involved. Spritzing the ribs every 30 minutes with apple juice, foiling with a caramel like mixture of butter, honey and sugar and finally glazing with yet another sauce.
I was hoping they wouldn't turn out that much better then my usual lazy ribs. Unfortunately they turned out amazing. My wife said they were the best ribs I've ever made. So it looks like ribs will be more involved from here on out.
Usually I just rub my ribs and throw them on the WSM for five or so hours at 275f, easy peasy.
This recipe is ultra involved. Spritzing the ribs every 30 minutes with apple juice, foiling with a caramel like mixture of butter, honey and sugar and finally glazing with yet another sauce.
I was hoping they wouldn't turn out that much better then my usual lazy ribs. Unfortunately they turned out amazing. My wife said they were the best ribs I've ever made. So it looks like ribs will be more involved from here on out.