Rock Ribs Ridges champ offers tips


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  • Scott Reid




  • Ribs



As the weather is heating up and with May being National Barbecue Month, there are some basic tips to follow to ensure you are the king or queen of the grill this summer.

Scott Reid, owner and pitmaster of Texas Smoke BBQ in Jefferson Township certainly knows his way around the smoker. He has won the “Best Ribs” championship twice in a juried rib cook-off at the annual Rock, Ribs & Ridges Festival. He has also won three times for “Best Sauce” and is a three-time “Weis Markets’ People’s Choice” winner at the annual music and food festival presented by Franklin Sussex Auto Mall at the Sussex County Fairgrounds.

Reid developed his love for Texas barbecue after years of business travel to the Lone Star state. He purchased a $100 smoker from Home Depot and began experimenting at home. He barbecued for family and friends, and at one gathering they unanimously voted for him to “go public.”

Texas Smoke BBQ was born. Scott began his training under leading pitmasters in Texas and eventually took his barbecue on the road, developing a loyal following throughout New Jersey, New York and Pennsylvania. After many weekends at country and street fairs, Scott decided to open a permanent place with his wife, Maria. They started out in Rockaway, NJ and opened their current location in Jefferson Twp, NJ in 2012. The popular store seats 150 people, they have developed a food vending business and a bustling catering operation.

As Reid prepares for this year’s 8th annual Rock, Ribs & Ridge festival, June 24-25, 2017 featuring nine bands headed by Country Music Hall of Famer Charlie Daniels and mouthwatering barbecue served up by five top pitmasters from around the country.

grilling tips

1. Start with a good cut of meat, preferable trimmed from the butcher
2. Use a good rub and apply an hour before it is put onto the grill. That is where much of the flavor will come from.
3. Slow cook the meat by cooking it away from the flame, but yet capturing the heat with a cover. This pertains to ribs, pork shoulder or beef brisket. They should be cooked at about 250 degrees.
4. Allow plenty of time for cooking. It will take 4 hour to cook ribs properly, 8 hours for pork shoulder and 12 hours for brisket.
5. Wrap the meat in foil when it comes off of the grill and allow it to set - a few minutes for ribs and an hour for the larger cuts of meat.


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