TUBBY STONE: You know I like grilling and smoking
both a lot.
But when I'm smoking it means I got hours ahead of me
to enjoy the process.
[MUSIC PLAYING]
Hey I'm Tubby Stone.
Pit master, chef, collector of kettles.
I'm excited that tailgating is back in season.
What do you say we fire up the grill
and try and up your rib game?
[MUSIC PLAYING]
So we're going to make one of my favorite rubs now.
It's the cool smoke barbecue rub and it's
very reminiscent of what you would find in Kansas City
or in Tennessee.
So we're going to go with kosher salt. I've
got light brown sugar here.
I've got some chili powder.
We've got two types of peppers, we've
got cayenne pepper, fresh ground black pepper.
Got some granulated onion.
Some granulated garlic.
And then I just toasted and freshly ground some cumin.
And now we're just going to mix this all up.
It's just really simple.
Everything is well mixed they're going to go on our ribs.
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We're going to make my cool smoke barbecue sauce, which is
a tomato based barbecue sauce.
And it's got more ingredients than that.
I think it's got 14.
I don't know what I was thinking when I came up with this recipe
but it's really good.
Starting with ketchup, it's three cups of ketchup.
Got some white vinegar, some apple cider vinegar,
brown sugar, smoked chili powder,
freshly ground toasted cumin.
I've got some molasses.
Salt, freshly ground black pepper.
Got sweet paprika and we've got smoked paprika.
That'll just reinforce that smoky flavor on the ribs
when we hit it on there.
Granulated onion powder, granulated garlic and cayenne
pepper.
And we're just going to mix this all until it's well combined.
Now I'm just going to take it over to the burner.
Put it on low heat just to simmer, let those flavors meld.
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All right so we have two three and half, four pounds
St. Louis cut spare ribs.
And I'm just going to clean them up a little bit.
A lot of times I'll just cut the one bone off
on each large side.
Next I'm going to do is I'm just going
to take a little bit of this flat meat off.
I'm going to remove the membrane.
I find it easier to take the membrane off
while the ribs are really cold.
You can see there's some fat in here that's just like caked.
I'll just take a spoon like this and scrape it off.
We're going to take this cool smoke barbecue
rub that we already made and we're going to season
the bone side's first till the meat just disappears.
So I'm just pressing this rub in with my hand.
And then I'm just going to roll them over.
Can you all smell that?
It's so good.
I have all this extra rub I'm just going to tap the edges.
At this point we're going to prepare our smoker
to be 275 to 300 degrees.
After these ribs are set for one hour
we're going to put them on the smoker and start cooking them.
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All right.
So our Weber Smokey Mountain Cooker is holding right at 275.
It's time to put our St. Louis cut spare ribs on.
They're looking good.
We're just going to put the lid on.
Let these cruise for about an hour.
We'll check them maybe, spritz them with some apple juice.
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But these ribs have been smoking for about two hours.
I'm going to go into some of my competition secrets now.
Today I'm just going to use a high quality
apple juice to mist them with.
A little splash of the rub just to reinforce that flavor again.
We're going to start with the meat side
up because once we wrap these, we're
going to flip them, put them meat side down,
wrap them, put them back on the cooker.
I'm just coming in with a little bit of the cool smoke barbecue
rub.
I've got some Apple juice just to moisturize it
we're going to then flip it and we're
going to do this thing a little bit of the cool smoke barbecue
rub.
When you're doing the apple juice don't put it
in stream mode, you want to put it in mist.
Now when I wrap my ribs I always wrap the same way.
Same thing when I'm doing pork butts and brisket.
I'm going to take the foil and I'm going to fold it forward.
Even the dogs are hungry, can you hear that?
Then I'm going to carefully fold here.
Ribs have bones on them.
I do not want to puncture the aluminum foil.
I'm coming with you.
When you go to put these ribs back on the cooker
we just want to drop them down on the grate.
We don't want to slide it around.
You might tear the aluminum foil.
I'm coming.
[MUSIC PLAYING]
All right.
It's time to check these ribs for doneness.
We cooked them unwrapped for two hours.
So you can see the meat starting to pull back.
So it's time to sauce our ribs.
We're just going to source the bone side.
We'll flip it, do the meat side.
And put the lid back on.
And just let them sit for about 20 minutes.
[MUSIC PLAYING]
Can y'all hear it?
That's the sound of barbecue.
So it's time to serve them up.
I don't know about y'all, but I think they look kind of fruity.
All right.
I know I've been teasing you all day with these ribs
but they're finally done.
Get you a rub, get you some sauce.
Make some ribs.
Get out in that backyard and fire up your cooker.