Best 2 Willinghams World Champion Ribs Recipes
Unlock the Secrets of Willighams World Champion Ribs: Journey into a World of Flavor. In the realm of culinary excellence, there exists a legendary dish that has tantalized taste buds and captivated hearts worldwide. Prepared with meticulous care and an infusion of aromatic spices, Willighams World Champion Ribs stand as a testament to the art of barbecue. Their tender meat, infused with smoky, tangy flavors, and a perfect balance of sweetness and heat, promises an extraordinary dining experience. Join us as we embark on a culinary adventure, exploring the secrets behind these ribs and guiding you through the process of recreating them in your home kitchen, turning you into a grill master and hero of your next backyard gathering.
Check out the recipes below so you can choose the best recipe for yourself!
WORLD CHAMPION WILLINGHAM'S WHAM SEASONING MILD
THE BEST!!! It's won just about every award ever since 1983... A seasoning for all salads, sauces, blackened dishes, chili, spaghetti, bullshots, bloody marys, and for ham hoc'n beans etc. Amazing on RIBS!
Provided by College Girl
Categories Lactose Free
Time 2m
Yield 4 tablespoons, 1 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl or glass jar with a lid, combine all ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.
- **Rub ribs and marinate in own juices 6 hours, then cook em' however you like.Yumm.
WORLD CHAMPION BBQ RUB
John Willingham's World Champion BBQ Rub Winner of the Memphis in May BBQ Cook off for several years in a row. This is a good general rub for BBQ ribs and for Boston Butts and pork shoulder.
Provided by Don in Memphis
Categories Pork
Time 10m
Yield 4-5 shoulders or hams
Number Of Ingredients 9
Steps:
- In a small bowl or glass jar with a lid, combine all the ingredients.
- Stir or shake to mix.
- Use immediately or store in a cool, dark place for several months. This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipe, you have enough for five shoulders or four hams.
- Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed.
Nutrition Facts : Calories 92.6, Fat 2.5, SaturatedFat 0.3, Sodium 3506.8, Carbohydrate 17.9, Fiber 5.2, Sugar 3.2, Protein 4.1
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for grilling, as they are tender and flavorful. Spare ribs are also a good option, but they are slightly tougher and have more meat.
- Prepare the ribs: Remove the membrane from the back of the ribs. This will help the ribs cook more evenly and will also make them more tender.
- Make a flavorful rub: A good rub will help to enhance the flavor of the ribs. There are many different recipes for rubs, so you can choose one that suits your taste.
- Cook the ribs slowly and low: The best way to cook ribs is to cook them slowly and low. This will help to tenderize the ribs and will also allow the flavors of the rub to penetrate the meat.
- Baste the ribs regularly: Basting the ribs with a mixture of apple juice, vinegar, and brown sugar will help to keep them moist and flavorful.
- Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will help the juices to redistribute throughout the meat.
Conclusion:
With a little planning and effort, you can make delicious, fall-off-the-bone ribs at home. Just follow these tips and you'll be sure to impress your friends and family with your culinary skills.
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