Competition Pork Ribs I Tuffy Stone

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is lower on the glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce preservatives and sugar.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs offer a leaner option, while pork shoulder is more economical.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice provides acidity at a lower cost.

Select pork ribs that are 7 to 14 days from harvest, looking for thick, meaty ribs with straight bones and good marbling.

Remove the ribs from the vacuum seal and dry them off.

Remove the membrane from the back of the ribs using a paper towel for grip, starting at one end and tearing it back.

Trim any excess fat from the ribs, ensuring that the fat will render out during cooking.

Cut the ribs into a rectangular shape for presentation, making sure the edges are straight and the longest bone is used as a guide.

Prepare the smoker by setting up a charcoal ring with briquettes and adding three chunks of hickory wood for flavor.

Create a divot in the charcoal for airflow and to place the ribs indirectly over the heat.

Cook the ribs in the smoker for about four hours, maintaining a consistent temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens