05-19-2024 Harford Magazine - Flipbook - Page 41
Tuffy Stone’s Competition Ribs,
Cool Smoke Style
Serves 2 to 4
“As I’ve often said, competition barbecue is one-bite food
— we have one opportunity to get the judge’s attention. These
ribs have just the right amount of smoke to complement the
natural flavor of the pork, with enough pop to take to a
barbecue contest.” — Stone
INGREDIENTS
2 (3 lbs) racks
St. Louis-cut pork spareribs
1 cup
Cool Smoke Rub
½ cup apple juice, in a spray bottle, for the grill
1 cup
Cool Smoke Barbecue Sauce
2 tsp. apple cider vinegar
8 tbsp. unsalted butter, melted
½ cup honey, divided
¼ cup light brown sugar
DIRECTIONS
Use a shaker to dust both sides of the rib racks generously,
and let them sit at room temperature, uncovered, for 1 hour
before cooking.
When you are ready to cook,heat the smokerto 275 degrees
pit temperature. Alternatively, heat a grill to 275 degrees,
using a 2-zone setup,with 3 to 4 chunks ofyour favorite wood,
in addition to the charcoal or gas.
Place the ribs meat-side-up in the smoker, or on the grill
over the indirect heat, and cook 2 hours, spraying the spare
ribs with apple juice every 30 minutes to moisten.
In a small bowl, stir 1 cup Cool Smoke Barbecue Sauce with
¼ cup honey and 2 teaspoons apple cider vinegar and set
aside.
Cut 2 (18 x 24-inch) lengths of foil to wrap each rib rack in
a tight package.
When the ribs have cooked for 2 hours, transfer them to
a rack meat-side-down on the foil. Drizzle the ribs evenly
on both sides with the butter, ¼ cup honey, and light brown
sugar. Wrap each rack tightly in the foil, being careful not to
puncture.
Return the rib packages meat-side-down to the smoker, or
to the cool side of a grill, close the lid, and cook another 2 to
2.5 hours, or until the meat is tender. The ribs are done when
a meat thermometer
placed in the thickest part of the meat reads an internal
temperature of 203 to 205 degrees. Open the foil package
and use a skewer, or a toothpick, to check for tenderness.
Remove from the heat, carefully unwrap the ribs, and
discard the foil. Brush Cool Smoke Barbecue
Sauce on both sides of the ribs to coat and return them
meat-side-up to the smoker or grill over indirect heat. Cook
15 minutes to set the sauce. Watch them carefully so you do
not burn or overset the sauce.
Serve immediately, with any remaining sauce on the side.
“Our motto is ‘slow and low,’ ” Jones, the co-owner
of a traveling barbecue operation called Old Line Grill,
said. “Take your time and let the wood do the work.”
Jones and business partner Ian Mitchell launched
Old Line Grill about three years ago and now bring
their barbecue trailer to festivals, breweries and events
around the region. They’re based in Bel Air and make
regular appearances at Hopkins Farm Brewery and the
Fallston Volunteer Fire and Ambulance Co., among
other Harford County spots.
Jones, who also runs a sub shop and has three decades
of experience in the food industry under his belt, started
as an amateur on the grill.
“I used to love grilling, and I thought: ‘Pit beef is a
Maryland staple — I’m going to give it a try,’” he said.
He set up a smoker outside the sub shop and “we sold
out within an hour.”
harfordmagazine.com | Summer 2024 |
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