PIECES OF VERMONT®
RES eCom, Inc.
PO Box 578
Jacksonville, VT 05342
Curtis All American Southern Style BBQ Sauce, 12 oz. bottle
In Putney Vermont the buzz is all
Curtis' BBQ Pit
Bad News! Unfortunately Curtis' BBQ Sauce is no longer available online and will only be available during summer months at the bar-b-que pit in Putney, Vermont. We are leaving this page up just in case the situation changes, though unlikely. We greatly apppreciate Curtis and his family allowing us the privilege to offer his delicious BBQ sauce for so many years. In terms of an alternative, we would suggest Rosie's Maple BBQ Sauce.
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Located just off the highway (I-91) in Putney Vermont
is an eatery like no other. It's Curtis' "9th Wonder
of the World" All American Barbecue Pit. Featured
in Yankee Magazine as a Best Roadside Eatery and a
winner of an Everyday with Rachel Ray magazine barbecue
sauce contest for one of the "best barbecue sauces you
can buy". For 40 years Curtis Tuff has been doing what
he does best, grilln' ourstanding barbecue chicken
and ribs from his roadside barbecue pit. Semi-retired, his family is
now actively involved in the business as well.
REFRIGERATE AFTER OPENING. 12 oz. bottle
Want our recipe for BBQ Ribs?
For years now I've been using Curtis' BBQ Sauce for everything from Barbecue Mac and Cheese to barbecue pizza. I even use it as a dipping sauce when we occasionally treat ourselves to Florida Spiny Lobster tails.
When I make barbecue baby back ribs it's a simply process. I first cut the rack in half and par boil for 45 minutes. Some BBQ enthusiasts will say that par boiling will diminish the flavor of the ribs, but I disagree. What it does do is ensure that the ribs are "fall of the bone" and not chewy, especially for those of us that don't have a smoker barbecue and 12 hours or more to cook the ribs. So, I par boil.
Then I let the ribs cool, put them in a large Zip Lock freezer bag with a generous amount of Curtis' sauce. Give them a little rubbin' and refrigerate overnight. Be sure to turn the bag over from time to time so that the ribs evenly marinate. The next day remove the ribs from the Zip Lock and put in aluminum pan. I use the same BBQ sauce that the ribs marinated in because the sauce is vinegar-based and the ribs were boiled.
Now, hit the grill! Barbecue SLOW & LOW (never rush the barbecuing process with too much heat). Grill for 2-4 hours. I use hickory wood chips for added smoky flavor. When the ribs are done, they will cut easily and the meat will almost fall off the bone. Apply additional Curtis' sauce before serving. - Rick Smith, Owner