Best 2 Competition Ribs Recipes
In the fierce culinary arena of barbecue competitions, creating the perfect competition ribs is an art form that requires meticulous preparation, precise execution, and an unwavering dedication to taste. These delectable ribs are not just a meal; they're a symphony of flavors, a testament to the pitmaster's skill, and a true judge of their barbecue prowess. Cooking competition ribs involves a careful selection of ingredients, a mastery of techniques, and an intuitive understanding of the delicate balance between smoke, heat, and seasoning. As you embark on this culinary quest, be prepared to explore the depths of flavor, embrace the challenge of the competition, and emerge victorious with ribs that will leave your tastebuds and your fellow competitors in awe.
Check out the recipes below so you can choose the best recipe for yourself!
EASY COMPETITION QUALITY BABYBACK RIBS
You dont have to use a smoker or scratch ingredients to get competition quality babyback ribs. A pre-packaged rub & sauce, your oven and this recipe and you wont find better ribs. The butter is the magic ingredient and the water is the key to keeping the ribs moist and juicy. My son is a rib connoisseur and he eat's babyback ribs at every restaurant he can and he say's these are the best he's ever had. This my own recipe.
Provided by Lige68
Categories Pork
Time 3h50m
Yield 2-4 serving(s)
Number Of Ingredients 5
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
These are the exact way we cook ribs in bbq competitions.
Provided by Morcash Sweat
Categories Ribs
Time 5h35m
Number Of Ingredients 15
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.
Tips:
- Selecting the Right Ribs: Choose high-quality pork ribs, preferably baby back ribs or spare ribs, with good marbling for flavor and tenderness.
- Preparing the Ribs: Remove the membrane from the back of the ribs to allow the rub and smoke to penetrate better.
- Applying the Rub: Use a flavorful rub made with spices, herbs, and sugar to enhance the ribs' taste. Apply the rub liberally, ensuring it covers all sides of the ribs.
- Smoking the Ribs: Smoke the ribs at a low temperature (around 225°F) for several hours to develop a rich smoky flavor. Use fruitwood or hickory wood chips for a classic barbecue taste.
- Wrapping the Ribs: After a few hours of smoking, wrap the ribs in foil or butcher paper to help them braise and become fall-off-the-bone tender.
- Glazing the Ribs: Apply a glaze made with honey, brown sugar, and spices during the last 30 minutes of cooking to add a sticky and flavorful coating.
- Resting the Ribs: Once the ribs are cooked, let them rest for at least 15 minutes before serving to allow the juices to redistribute and enhance the flavor.
Conclusion:
Creating competition-worthy ribs requires careful selection of ribs, proper preparation, a flavorful rub, low and slow smoking, and attention to detail throughout the cooking process. By following these tips and experimenting with different techniques, you can master the art of making tender, juicy, and mouthwatering ribs that will impress your friends and family at your next barbecue gathering.
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