Competition Pork Ribs
I cooked my first barbecue contest over 18 years ago and have been fortunate to win more than my fair share. In this recipe I share with you, how to make competition style pork ribs. Whether you’re cooking in a competition or just want to wow your family and friends at home, this method has proved very successful in my career. I often say that competition barbecue is “one bite food”, because that barbecue needs to be so good and perfectly cooked, that one taste will blow the taster away. While there are a lot of steps to this recipe, I think the end results are well worth the effort.
Check the COMPETITION RIBS recipe on my Website:
Tuffy Stone dubbed as “The Professor”.
Author of Cool Smoke – The Art of Great Barbecue.
French-trained Chef.
Judge and Co-host of America’s show ‘BBQ Pitmasters’.
A 6-time BBQ World Champion.
Was inducted into the 2018 BBQ Hall of Fame.
More about Tuffy:
Follow me on Instagram @tuffystone
Follow me on Facebook @tuffystonepitmaster
For more recipes, you can visit my website at:
Merchandise:
SIGNED COPY OF COOL SMOKE: THE ART OF GREAT BARBECUE:
@yeti
@webergrills
@chairmansreservemeat
Related Recipes:
SMOKED LOIN BACK RIBS
SMOKED BEEF RIBS
REVERSE-SEARED PRIME RIB
LOIN BACK RIBS WITH PEACH JALAPEÑO GLAZE
Related Video:
Tennessee Dry Ribs
Barbecue Sauce Recipe
Cool Smoke Barbecue Rub
23 Comments
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Williams Joseph Clark Anthony Williams Helen
Thomas Jeffrey Jones Patricia Martinez Mary
Hey tuffy i already left you a review about these ribs and especially about the rub omg you should have called it smack your mother on mothers day rub 😂😢
Are u using a 22” or 18” WSM here?
Not a ton of sugar? Americans wont like it 😅
I got lucky today at the market. Straight bones, fresh pack . Iv made many racks but my wife said these were her favorite. Freshness is king .
Awesome! Ill be doing this soon!
I need to know. A myron mixon or a jambo?
Competition-competition -competition = "Narcissum"
Great job where do you tell your classes can I get more info thanks for sharing
Wow! Thank you so so much learning so much! Great stuff. Your awesome 🤩 ❤😊
Great clear, simple vid man!! im tryna be like you!! lol
That, sir, was excellent. What a birthday party. Thank you for sharing what you know. I’m most grateful.
Today is the day, Mr. Stone! More in four hours…
I’ve been cooking over charcoal for thirty years—all of it self taught. Until I could come here and see what others were up to. I’ve cooked lots of ribs and made lots of mistakes. (I do make my own rubs and my own bourbon bbq sauce, and they’re pretty good!) I watched this not because I want to compete, but because I was curious about his procedure. I’d never heard of you until today, Mr. Stone, but you are an excellent teacher. Truly. I can’t wait to try your procedure and make some people faint with delight. Thank you, sir.
Tuffy, I’ve been a fan since I saw you on BBQ pitmasters long ago you, Myron, Johnny and everyone else inspired me to get into bbq I’m proud to say I’ve perfected the Brisket!! Thank you for all you ve taught me!!!
Can you cook on the smoky mountain do put water in the water pan?
Great lighting and sound, of course I knew the content would be killer too. Love watching good content that's done well. Top notch production.
how far is the grate from the coals?
As a previous Traeger+ user, I was initially hesitant to switch to Asmoke. However, after using Asmoke, I have to say it's a game changer. The precision temperature control is impressive, allowing me to cook my ribs just the way I like them. The portability is a big plus too, especially when I go camping or tailgating. The flavorful wood pellets available gave a distinct smoky taste to my meats, something I always struggled to achieve with Traeger. The best part though, is the convenience. The automated pellet feeding and temperature control have made grilling so much easier. My grilling experience has been elevated and I couldn't be happier with my switch to Asmoke. #Asmoke
Some of us do NOT like or enjoy the overly sweet / candied BBQ but prefer just straight ,un adulterated meat .
That's why my ribs don't taste "good" like yours?
I didn't drown it in butter and brown sugar. Gross.
Mr Stone I made this recipe almost exactly at a bbq competition this weekend and my family said they were the best ribs we ever made. Judges didn’t think so. Turns out I really don’t care what they think. LOL
I really appreciate you sharing your methods. My team and I are planning to do the poosa Q in Alabama in October this year I hope to meet you there