BBQ Pitmasters Tips on how to Make Perfect BBQ Pork Ribs | Grilling with Rich BBQ Pitmasters Tips on how to Make Perfect BBQ Pork Ribs


BBQ Pitmaster’s Tuffy Stone and Moe Cason share Tips on how to make the Perfect BBQ Rib

Posted By: Richard Wachtel
Published: June 30, 2014


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Recently, I had a chance to chat with two of the three hosts of Destination America’s BBQ Pitmaster show: Tuffy Stone and Moe Cason. Both Tuffy and Moe are working with Smithfield Pork to help celebrate barbecue pork ribs! Here is a recipe from Tuffy Stone and Moe Cason along with the interview that I did. I hope that you enjoy!

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St. Louis Ribs with Kansas City Rub

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June 30, 2014

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Directions

1About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, sweet paprika, salt, pepper, chili powder, onion powder and garlic powder. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.

2Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.

3Place the ribs, meaty side down, over a drip pan, close the grill, and cook for 2 hours, spraying on both sides with the apple juice every 20 to 30 minutes, and adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

4Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook until very tender and meat has shrunk from ends of bones by about 1/2 inch (open packet to check), 2 1/2 to 3 hours more, adding more coals as needed to charcoal grill.

5Remove ribs from grill. Being careful of hot juices, unwrap ribs. Return unwrapped ribs to grill and brush the ribs with the sauce and continue to cook for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce. Remove from the grill and let stand for 5 minutes.

Recipe from World Champion BBQ Pitmaster Tuffy Stone

Ingredients

2 Racks Smithfield®St. Louis-style ribs (about 3 1/4 pounds each, membrane removed)

Barbecue Sauce

3/4 cups favorite barbecue sauce

Rub

1/4 cup light brown sugar (packed)

2 Tablespoons sweet paprika

1 tablespoon ground black pepper

1 1/2 Teaspoons chili powder

1 1/2 Teaspoons granulated Onion Powder

1 1/2 Teaspoons granulated Garlic Powder

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