Who doesn’t love true low-and-slow smoked pork ribs? Grilling expert Clint Cantwell shows us how to take them over the top, starting with Snake River Farms Kurobuta ribs, giving them the perfect kiss of smoke and flames and finishing them with a flavor packed apple and apricot glaze.
Baby Back Ribs
Smoked ribs are fantastic, but you don’t need fancy equipment or an entire day to eat tasty ribs at home. These ribs are cooked slow with orange juice and beer built into the flavor profile. Then dazzle guests with the accompanying homemade rib sauce.
No need to make ribs harder than they have to be.
We may want to think of barbecuing ribs as a magical ritual cooked up by only the best Hogwarts students – and reinforced by the famously guarded recipes that top pitmasters keep to themselves. But if you ignore the mysticism and do the basics right, you’ll start getting accused of witchcraft yourself.
These ribs are going to take you a day. But if you’re up to put in the sweat, you’ll be rewarded with better tasting ribs than you ever thought would be possible. You can tell everyone that you learned from a true pitmaster: Tuffy Stone.