Martin's Ribs in Bon Appétit



It's the heat of summer and that means it's time to fire up your grill and start cooking RIBS!

The fine folks over at Bon Appétit called us and wanted to know our secret. So, here it is folks. 

We've shared all the details about how to smoke ribs the right way. So, get to it and let us know what you think!

Read the full story here.

“If you can smoke a slab of ribs, you can cook a whole hog,” says Pat Martin, owner of Martin’s BBQ Joint in Nolensville, Tennessee. Beloved of Bon Appétit staffers (including this one), Martin’s puts out all the classics, from brisket to wet and dry ribs to chicken. So, naturally, we thought Martin himself would be just the guy to give us a beginner’s lesson.
— Danielle Walsh, Bon Appétit