How To make World Championship Barbequed Ribs
5 lb Pork loin back ribs
DRY RUB:
4 tb Paprika
2 ts Salt
2 ts Onion powder
2 ts Pepper, black
2 ts Pepper, white
2 ts Pepper, red
BARBEQUE SAUCE:
6 tb Salt
6 tb Pepper, black
6 tb Chili powder
4 c Ketchup
4 c Vinegar, white
4 c Water
1 ea Onion, large, yellow, diced
1/2 c Molasses, sorghum
Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not
much chance of this happening, but it is a nice touch to the recipe - CWS) Dry Rub: Mix ingredients together thoroughly.
Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230 degree) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230 degrees in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side. From David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, TN
How To make World Championship Barbequed Ribs's Videos
Baby Back Ribs
Baby Back Ribs
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BBQ RIb Tips from an World Champion.mov
8 time world champion Three Little Pigs member Rob Russell and EscapeHatchDallas.com offer world-class tips for smoking bbq ribs
BBQ Ribs at It's BEST!
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Competition BBQ Ribs Recipe | Secret Sauce
Competition BBQ Ribs Recipe with our Secret Sauce.
( OP X-1 NOW AVAILABLE HERE: opx-1.com)
Kosmo steps Wes through trimming the perfect ribs. This is a great tip for smoking ribs in your backyard or when it comes time for a competition. Once they're all trimmed up we through them on the Pit Barrel to give them that perfect smokey taste. Top it off with our secret sauce; you'll have to watch it and find out! These ribs were sweet and smokey and full of flavor. You can't miss out on making ribs like this!
Competition BBQ Ribs Recipe Directions:
1. Pull the St. Louis Ribs out.
2. Give them a competition trim.
3. Rub them down with Dirty Bird Hot and Honey Chipotle Killer Bee.
4. Put them on the cooker bone side down for about an hour. (check the color)
5. Flip them and place them meat side down. Let sit for another hour until you get that perfect color.
6. Apply Maple Brown Sugar, Honey Chipotle Killer Bee, and Cherry Apple Habanero Rib Glaze to the foil. Lay meat side down. Apply the same to the bone side. Wrap them up.
7. Put on the cooker for about another hour. Test it with the toothpick trick.
8. Apply OP X-1 to the bone side. Cut them. Flip them over and apply more OP X-1 to the meat side.
OP X-1 IS NOW AVAILABLE HERE: opx-1.com
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The WINNINGEST MAN IN BBQ Shows Us How to Grill Ribs | Myron Mixon | The Daily Meal
BBQ&A with Myron Mixon author and award-winning pitmaster Myron Mixon reveals his techniques for prize-winning baby back ribs.
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World Champion Competition Rib Recipe - Smokin' Hoggz - Secrets of Smoking
Competition Rib Recipe from Bill Gillespie book Secrets of Smoking - Bill is a World Champion winning the Jack Daniels Invitational and the American Royal - he is also a 3 time NEBS Rib team of the year watch this video to learn his tricks for smoking spare ribs.
Set up your smoker to cook between 250-275 and use 4 good sized chunks of apple and maple wood. Add the wood just prior to putting the ribs on.
Lay the ribs out meat side facing down, apply rub (recipe below) to back side of ribs and let set up for about 10 minutes. Flip over and apply rub to meat side, let rub set on ribs for about 15 minutes and then apply another coating of rub. Let them sit for another 30 minutes.
Put two racks on the bottom grate and two on the top grate. After 90 minutes, switch up the ribs from top to bottom and vice versa. Continue cooking for another 90 minutes.
Lay out 4 sheets of heavy duty aluminum foil, apply 2 ounces of honey, 1/4 cup of brown sugar and 2 tablespoons of butter. Then lay the ribs meat side down and apply 2 ounces of honey, 1/4 cup of brown sugar and 1/2 cup of BBQ sauce (recipe below) wrap tightly and repeat for each rack.
Return to smoker and cook for 1 more hour and then check for doneness.
To check for doneness, look at the back side of the ribs. First the meat will have shrunk from the bone about 1/4 to 1/2 of an inch and secondly the bones will start to pop through the back.
When ribs are done let them vent for 10 minutes to stop cooking process.
Take 1/2 C of juices from the foil and 1/2 C of BBQ sauce and use this as your glaze.
Rub Recipe:
1/2 C White sugar
1/2 C Brown Sugar
1/4 C Ancho chili powder
1/4 C Kosher salt
2 tbsp paprika
2 tbsp chipotle powder
1 tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp white pepper
1/2 tsp allspice
Sauce Recipe:
1 C ketchup
1/2 C cider vinegar
1/4 C molasses
1 tbsp Worchestire sauce
1 1/2 C brown sugar
2 tbsp chili powder
1 tbsp kosher salt
2 tsp coarse black pepper
1 tsp garlic powder
1 tsp onion powder
In sauce pan on medium heat mix all of the ingredients together and simmer for 15 minutes. Cool and store in the fridge.
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