Best Competition Ribs Recipes

Competition Bar-B-Q Ribs image

Provided by Food Network

Time 4h40m

Yield 8 to 10 servings

Number Of Ingredients 17

4 slabs pork loin back ribs
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin
1/2 cup apple juice per slab
1/2 cup grape juice per slab
3/4 cup First Stage rub
1/4 cup brown sugar
1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
1/2 cup honey

Steps:

Raw 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 dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.
Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.
Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.
Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.

Easy Competition Quality Babyback Ribs image

Provided by Lige68

Categories Pork

Time 3h50m

Yield 2-4 serving(s)

Number Of Ingredients 5

2 lbs baby back ribs
3/4 cup brown sugar, chipotle rub (McCormicks sweet & smoky is best)
1 1/2 cups barbecue sauce (Sweet Baby Ray's is best)
3/4 cup butter
3/4 cup water

Steps:

Remove membrane from ribs. Wipe ribs with papertowels to remove excess moisture (helps butter to stick). rub butter onto both sides of ribs. Rub until butter doesnt slide off easily. Sprinkle (dont rub) the sweet & smoky spice onto both sides of ribs until completely and generously covered.
Take 2 pieces of foil approximately 6in longer than the ribs and fold/crease the long edges together. Place the foil in a roasting pan or baking sheet that is large enough for the ribs to lay flat and not be pushed up on the sides. Place ribs meat side up in foil and pull up edges leaving a small opening at the top. Pour water into foil around the ribs but not on the ribs and then seal top of foil so as to leave room between the ribs and the top of the foil.(This will allow the water steam to circulate throughout the ribs making them moist and juicy.).
Bake at 300 degrees for 3 hours Open top of foil and brush BBQ sauce onto ribs and cook 20 more minutes with foil open. Remove from oven and top with extra BBQ sauce to taste.

Competition Ribs image

Provided by Morcash Sweat

Categories Ribs

Time 5h35m

Number Of Ingredients 15

2 pkg sam's pork spare ribs
1 large sack of fruit wood, like apple or cherry
1 large sack of heating wood, like pecan or hickory
1 temperature gauge
3 cookie sheets or a large aluminum pan
3 cookie cooling racks to fit inside cookie sheets or large pans.
1 bottle your favorite rib rub
**** sauce:
2 c honey
2 c brown sugar
1 c dark agave nectar
2 bottle squeeze butters like parkay
**** aluminum foil
brush or mopping brush for saucing ribs
1 bottle your favorite barbecue sauce

Steps:

1. Get smokers started and make sure the internal temperature of the grill is 250 degrees. Open packages of ribs, and pull membrane from the backside of each rib rack. Cut skirt bones away from rib bones. This will become a St. Louis style cut of ribs.
2. Take each St. Louis rack of ribs and dust with your favorite rib rub. Make sure your smoker is up to 250 degrees, and place each rack on your smoker for 2 hours.
3. After 1.5 hours, start making & warming the sauce: Honey, brown sugar, agave nectar and squeeze butter.
4. After 2 hours of smoking the ribs, place each rack on a cookie cooling rack on the cookie sheet or inside the large aluminum pan. Brush each rack of ribs with warmed sauce and cover pan or cookie sheet tightly with aluminum foil. Place ribs back on smoker for another 2 hours.
5. After the 2 hours, open foil and brush ribs again with pan drippings and remove from cookie sheet/pan onto smoker again for 30 minutes.
6. Lastly, glaze your ribs with your favorite sauce and let ribs smoke for 30 minutes to allow your sauce to set on the ribs.