Toni Jorgensen was on Studio 5 last April. Check this video out to see Big John – Rib City Grill’s portable smoker. Big John can be brought out for your catering needs

She also gives some great tips in BBQing with hosts Brooke Walker and Darin Adams.

Here is the highlights of Toni’s interview

Quick BBQ Sauce base
1 cup Ketchup
1 teaspoon Yellow mustard
1/2 cup Brown sugar
1 tablespoon Honey
1 can Coke
Then you can add other ingredients depending on what you like. Try:
Raspberries / Liquid Smoke / Tabasco / Chili Powder /
Chili Peppers

To grill ribs, you can start with Baby Back Ribs or St. Louis Style Ribs.
Smoker:
Use your favorite wood type. At Rib City, we use oak. You can use a rub to infuse the flavor into the ribs. Then smoke them for 4 hours at 225 degrees. After that, wrap them in tin foil with a small amount of water and lather them with sauce. Wrap them in foil and grill them on a medium grill (225 degrees) for another 2 hours. The sauce and water create a steam effect.

For “Fall Off The Bone” ribs, you can let them cool down for ½ hour, then grill them with more sauce to warm them up.
Grill:
If you only have a BBQ Grill not a Smoker, get your favorite wood chips in a foil pan add some water to it making the wood chips wet. Then put the wood chips on the direct heat and cook your Baby Backs on the indirect heat with your favorite rub for 2 hours then repeat step 2 for another 2 hours or until Tender meat should fall off the bone from the steam effect.
Marinade:
If you want to skip the smoking, you can marinate the ribs for at least 2 hours in your refrigerator. (Rib City recommends marinating them overnight.)
Marinade recipe:
Salt / Pepper / Apple Juice /Water
Make enough to cover the ribs and let sit overnight. Then grill on your BBQ.