Competition Rib Recipe from Pitmaster Heath Riles
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Pit Master Heath Riles stopped by for this video to show me his secrets to winning rib competitions. Heath has won the Rib Team of the year in the Memphis BBQ Network for the past 4 years; (He’s well on his way to locking up a fifth title) so he knows a little something about cooking ribs. I’m thankful he’s willing to share his technique with us.
Heath cooks Heritage Farms Cheshire Pork in bbq competitions. This meat is known for its’ superior marbling and flavor. The ribs are given a quick trim to remove and excess fat or sinew and he pulls the membrane off the back. For KCBS contest Heath cooks 4-6 slabs of St. Louis cut ribs and for MBN contests he cooks 12 slabs of the loin back ribs which are a Memphis staple.
The ribs get a light coat of yellow mustard; then a generous layer of his Jalapeño Garlic seasoning; followed by medium layers of his signature Pecan and Honey Rubs. The same process is repeated on both sides, and he seasons the ribs about 20 minutes prior to going on the pit.
For this cook Heath used my Trager grill running at 275⁰ with a mixture of Hickory and Cherry pellets for smoke flavor. The ribs go on the grill for about 2- 2 ½ hours or until the rub adheres to the meat and then they’re wrapped.
In the wrap apply a light layer of Honey rub and lay the slab meat side down. Add a touch more Honey rub to the back side and ¾ cup of Heath’s Butter Bath mixture (it’s a powdered form of Brown Sugar, Butter, Honey, and other spices mixed with apple juice). Be sure to double wrap the ribs so the bones don’t poke through the foil.
The ribs go back on the pit for an hour to tenderize and Heath pulls them off the pit when the internal temperature reaches 204 - 208⁰.
He carefully takes the each slab out of the foil wrap and dust the back side with his Sweet Rub and light glaze (1 cup Sweet BBQ Sauce & ½ cup Tangy Vinegar). Then repeats the same process on the meat side.
The ribs go back on the pit for 15-20 minutes to set the glaze and then it’s time to serve them to the judges.
These ribs had a beautiful appearance and perfect texture, but the best part was the flavor.
The rub combination and tangy sweet glaze brought out the richness in the Cheshire Pork. I see why Heath is a rib champion!
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Melissa Cookston's World Championship Baby Back Ribs - Learn to BBQ
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Melissa Crookston has cemented her place as, not only a great southern delta chef but also as one of the preeminent pitmasters in the world. Four-time whole hog world champion, two-time world grand champion, the winner of the inaugural Kingsford Invitational, and literally thousands of other trophies have proven her to be the winningest woman in barbecue.
This is one of the recipes that allowed her to win the World Championship in Memphis, twice. Also in this recipe, you make everything from scratch including the rub and the sauce This is also a great recipe if you like Memphis Style Ribs.
Basic BBQ Rub:
1 cup turbinado sugar -
1/2 cup granulated sugar
1/2 cup kosher salt
1 tablespoon onion powder -
2 tablespoons granulated garlic -
1 1/2 teaspoons cayenne pepper -
1 teaspoon finely ground black pepper
2 teaspoons ground mustard
4 tablespoons chili powder -
1 teaspoon ground cumin -
6 tablespoons Spanish paprika -
BBQ Mother Sauce:
1/4 cup canola oil
3/4 cup finely diced sweet or yellow onion
2 tablespoons minced garlic
1 1/2 cups ketchup
1/2 cup honey -
2 tablespoons tomato paste
1/4 cup white vinegar
1/4 cup plus 2 tablespoons packed dark brown sugar
1/4 cup Worcestershire sauce -
2 teaspoons dry mustard
1 teaspoon cayenne
1 teaspoon freshly ground black pepper
Ribs:
6 slabs baby back ribs, about 3 pounds each
1 cup plus 2 tablespoons yellow mustard
6 tablespoons honey
1 cup turbinado sugar
1 cup purple grape juice
1 teaspoon dry chipotle powder
For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few pulses until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin and paprika in a bowl and hand stir until well incorporated. Store in an airtight container.
For the BBQ mother sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Turn the heat on low. As the onion is getting close, add the garlic and cook until lightly golden, about 2 minutes longer. Add the ketchup, honey, tomato paste, vinegar, brown sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well.
Slowly add up to 1/2 cup water until the sauce reaches the consistency you like. A slightly thick consistency is best. Add about 3 tablespoons of the basic BBQ rub, stir well and taste. The sauce should have a good, well-rounded flavor. Add more of the basic BBQ rub in 1-tablespoon increments until your desired flavor is achieved, up to about 1/2 cup total. Cool and store in an airtight container in the refrigerator for up to 10 days.
For the ribs: Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking.
Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours.
Prepare a smoker to run at 225F using apple wood and cherry. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250F. Apply the basic BBQ rub and mustard to both sides of the ribs as before.
On the top sides, slather approximately 1 tablespoon of honey over the surface of each slab, then sprinkle heavily with the turbinado sugar. Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour 1 to 2 ounces of the grape juice into the bottom of each foil package, do not crimp foil to let steam out.
Return the ribs to the cooker for 2 hours, then test for tenderness. If they still have too much texture, leave them in for 20 to 30 more minutes. Remove the ribs from the cooker, open the foil and drain off the liquid. Using the foil as a tool, roll the ribs over so the bone side is up, glaze with the BBQ mother sauce.
Place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to glisten the ribs, then lightly sprinkle with chipotle powder before serving.
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#BabyBackRibs
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Competition Rib Recipe: St. Louis Spare Ribs
Chef Tom walks you through our process for trimming, seasoning, smoking and saucing competition style ribs. This is our recipe for every KCBS competition we cook (when we have time), and has done well for us landing us in the top 10 on more than one occasion. Shop @ ATBBQ:
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How To BBQ Championship Ribs By The Champs | Cooking Up a Story
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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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Rib Recipe That Won Memphis In May
Here I am giving you the rib recipe that won the title of World Champion Ribs at the 2019 Memphis in May BBQ cookoff. Here at Tennessee MOJO BBQ, we like to keep our rib recipe simple and simple was the rib the judges were looking for that day. So here you go. I hope you all use this competition rib recipe against me. It might just put you stage and we'll shake hands while we're up there.
What you'll need:
3 1/2 lb rack of baby backs
MOJO bqq
Killer Hogs Hot
1/4 c of light brown sugar
2 tbsp of habanero honey
5 tbsp of Country Crock
Yes Dear Competition Sauce
Yes Dear Red Sauce
A bit of LUCK
Start off by firing up smoker to 300° with cherry wood for smoke
Trim ribs and remove membrane
Apply a layer of each rub to back of ribs
Wait 15 min and repeat on meat side of ribs
Place on smoker for 1 hour
After 1st hour, spritz with water ever 15 min. When bark is formed and color achieved, spritz one last time and let set for 15 min. should be around 2 hr mark.
Wrap with brown sugar, rub, honey, and Country Crock and place back on smoker until desired tenderness is achieved. Once you like tenderness, rest ribs in a cooler for 30 miutes.
Remove, sauce, and win. Or just enjoy them with the family.
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Induction Top:
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