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
Best BBQ Ribs Ever - Recipe from AmazingRibs.com - BBQFOOD4U
This is the recipe for making the best barbecue ribs you ever tasted. They are marinated in a dry rub, then smoked low and slow, the sauce is added near the end and sizzled on. Just like the champion pitmasters and the best rib joints do it. Meathead Goldwyn - AmazingRibs.com
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Texas Style Spare Ribs
Texas Style Spare Ribs
As a BBQ man I personally enjoy traditional Texas style spare ribs. A sharp contrast to sweet, St. Louis style ribs that are so common in the competition BBQ world. If you have ever been to a Texas BBQ joint then you have probably had a really long pork rib that has not been trimmed down to a St. Louis cut rib.
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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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Competition BBQ Ribs Recipe | Secret Sauce
Competition BBQ Ribs Recipe with our Secret Sauce.
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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.
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WILLINGHAM'S WORLD CHAMPION BBQ
Willingham's is the most famous name in barbecue, and they're coming back to the Phantom Gourmet BBQ Beach Party!