Tuffy Stone's Competition Ribs
"George "Tuffy" Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for ribs using his 3-2-1 method: cooking for three hours unwrapped, two hours wrapped in foil, and another one unwrapped. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story The Winner's Circle...."
INGREDIENTS
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SERVES 4–6
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FOR THE RUB:
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½ cup light brown sugar
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¼ cup sweet paprika
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1 tbsp. chili powder
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1 tbsp. onion powder
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1 tbsp. garlic powder
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1 tbsp. cayenne
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1 tbsp. kosher salt
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1 tbsp. ground black pepper
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¼ cup canola oil
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2 racks St. Louis-cut pork spareribs (about 3 lb. each)
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FOR THE SAUCE:
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3 cups ketchup
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1 cup dark brown sugar
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¾ cup distilled white vinegar
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2 tbsp. molasse
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1 tbsp. Worcestershire sauce
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1 tbsp. chili powder
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1 tbsp. sweet paprika
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1 tsp. onion powder
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1 tsp. garlic powder
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½ tsp. cayenne
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½ tsp. ground black pepper
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½ cup honey
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2 tsp. apple cider vinegar
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½ cup apple juice
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8 tbsp. unsalted butter, melted
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¼ cup light brown sugar
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