Some great pitmasters may guard their secrets, but there are plenty of you out there who are willing to share, and we pitmaster wannabes thank you for that. Blogger joshbousel at Meatwave
, a devotee of "The Legend," three-time Grand World Champion Mike Mills, cooks up some smokin' good ribs with a tropical touch, and provides readers with a how-to
, complete with the recipe for the rub he dubs Magic Dust. The twist here is to smoke, then braise, then smoke again. The result? "The pineapple, honey, and garlic flavors, along with the extreme tenderness [of the meat], produced one superbly succulent rib," he says.
Check out pitmaster Mike Mills' Apple City Ribs, in the cookbook "Peace, Love and Barbecue
", or take your pick from the recipe selection at Kitchen Daily
. Or share your own secrets to your best ribs recipes in the Comments section here. And finally, here's a shout out to Big W's Roadside Bar-B-Q
, in Wingdale, N.Y., where I've never taken a bite of a rib or a brisket that wasn't smoked to perfection.
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