It didn't happen over night, but Rufus Teague's sauce has sure come a long way. From the ol' pot he used to stir it in, to winning competitions all over the place it has still stayed pretty much the same. If he was still around there's no doubt he'd be tellin' everybody within earshot of how he knew he had something with this recipe from day one. And remember,

"Good sauce makes bad barbecue good and good barbecue gooder."




Pork ›  



6 pounds pork baby back ribs

4 Tbsp Yellow Mustard

1/2 cup Rufus Teague Meat Rub

1 Bottle Rufus Teague Honey Sweet BBQ Sauce



Remove membrane on back of ribs. Use your (clean) hands to lovingly work mustard on both sides of ribs. Feels good, don’t it? Now generously cover both sides in Rufus Meat Rub.

Get your smoker dialed in to 230®¨ F and place ribs boneside down on rack. Let them cook for 3 glorious hours.

Pull ‘em off and wrap in aluminum foil. Then toss ‘em back on smoker for 2 more hours.

Remove that foil and place those naked ribs back on smoker for one more hour.

For last 15 minutes of the cook, paint ribs with Honey Sweet or your favorite flavor of Rufus Teague BBQ Sauce.

Carefully cut in-between each rib. Brush with a bit more sauce. Pile on a plate and stare briefly with meat-hungry eyes before pummeling that delicious pork pile.