Competition Rib Recipe

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webFeb 15, 2018 · Trim any excess cartilage from the top of each slab. Pull the membrane off and remove excess fat & sinew from top …

Rating: 3.8/5(48)
Views: 48
Estimated Reading Time: 5 mins
1. Prepare smoker for indirect cooking at 250⁰ add cherry and hickory wood for smoke flavor.
2. Remove the end bones from each slab of ribs to give a square appearance. Trim any excess cartilage from the top of each slab. Pull the membrane off and remove excess fat & sinew from top and bottom of each.
3. Apply thin coat of mustard to each side. Layer the Killer Hogs Hot BBQ Rub on both sides followed by a light dusting of Killer Hogs The BBQ Rub.
4. Place the ribs on the smoker and cook for 2 hours. Spritz with a 50:50 mixture of Apple Juice & Water every 30 minutes.

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webStep 2. Meanwhile, make the sauce: Whisk together ketchup, sugar, vinegar, molasses, Worcestershire, chili powder, paprika, onion and garlic powders, cayenne, pepper, and 3⁄4 cup water in a 4-qt

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webOct 12, 2018 · 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 …

Estimated Reading Time: 3 mins

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webMay 23, 2020 · Let sit at room temperature for 45 to 60 minutes. Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and peach wood. Smoke ribs directly on racks, meat side up, …

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webAug 10, 2018 · First, to develop a better crust, brush the racks with mustard before applying the rub. Then give them the normal low and slow treatment for three hours, with a misting …

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web6. Return the wrapped ribs to the grill, meat-side down. Close the lid and cook for 2 hours. Carefully open one of the foil packets and insert a toothpick into the meat between the …

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webAug 30, 2018 · Directions. Remove the membrane from the back of each rack, and trim the ribs of excess fat. Brush meat side of each rack with yellow mustard, then rub liberally with barbecue rub on both sides. Fire …

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webNov 19, 2017 · How to Smoke Ribs Using the 3-2-1 Method. 3-2-1 is a catchy way to remember how much time each step of the process takes. With this method, you smoke …

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webNov 26, 2015 · Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, crank up all the burners. On a water …

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webMay 24, 2016 · Lay the ribs, meat side down, on top of the layered ingredients. To each rack of ribs, apply 1/4 cup of the honey, 1/4 cup of the brown sugar, 1/2 teaspoon of the onion …

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webPut all of the dry rub ingredients into a small bowl and mix well to combine. Slather each rack with yellow mustard, creating a surface for the rub to adhere to (sometimes called a …

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webMay 19, 2015 · Saute together for only a minute or two to soften but not brown the garlic. Immediately add the soy sauce and honey and simmer slowly for 4 to 5 minutes on reduced heat. Dissolve the corn starch int he …

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webJan 31, 2023 · Skin the membrane off of your baby back ribs and trim any excess fat. Coat your ribs in mustard, or whichever binder your prefer, and coat both sides of your ribs in …

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webRaw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a …

Author: Chris Lilly
Steps: 5
Difficulty: 4 hr 40 min

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webJan 23, 2024 · Smoke Temp: 225. Smoke Time: 5 hours. Ingredients; 1 slab St. Louis cut ribs. 1/4 teaspoon Morton Coarse Kosher Salt per pound of meat*. Meathead’s Memphis …

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