Competition Ribs

Judges love layers of flavour when they bite into a rib, they also don’t want the meat to be too tender or too tough, so it’s a fine line of making sure they are cooked perfectly but are packed with flavour. We are going to add flavour to these ribs at every step so your final product is going to be very rich and salty, spicy and sweet. The complexity is unlike anything you can get in a restaurant and will have you craving one more bite after these ribs are gone.
Prep Time: 20 minutes
Cook Time: 4 hours
Course: Main Course
Cuisine: Pork
Difficulty: Hard
Servings: 4 people
Author: Russell Bird

Ingredients

Instructions

Preparation

  • Turn your smoker on to 275 degrees
    Remove the membrane from the back of the ribs by grabbing it with a paper towel and pulling it off. Use paper towel to pat the ribs dry. Trim off one or 2 bones on each end of the racks and square off the bones so that each rack is a perfect rectangle with straight even edges and all the bones are the same length. Add honey mustard to the tops and bottoms of the ribs, this will act as a binder to help your seasoning stick to the meat. Sprinkle the Motley Que Habanero Fixx all over the meat side and the bone side of the ribs, then add a sprinkle of the Money BBQ Rub, be quite liberal and use more than you think you need. Let the ribs sit at room temperature meat side up for 20 minutes to allow the rub to go into the meat, you will notice that the ribs will appear to get moist after 20 minutes. You are now ready to put them on the grill.

Cooking

  • Take your ribs to the grill and place them bone side down onto the grates. Make sure to allow a few inches between each rack so that the smoke can get in there. Close the grill cover and wait, don’t look at the ribs for at least an hour. After 60 minutes, open the grill and spray the ribs with apple juice using an atomizer or a clean kitchen spray bottle. You can add some other things to the apple juice like apple cider vinegar (for flavour) or grenadine (for colour), test it out to see how you like it. You want to coat the ribs in juice without washing away the rub you put on. Do this again every 20-30 minutes making sure that the ribs always look a little bit moist, don’t let the meat side go dry.
    After 2 hours on the grill or when the ribs achieve a rich mahogany colour you want to pull the ribs off the grill and bring them inside to wrap in tinfoil. Lay 2 pieces of tinfoil approximately 1.5 times longer than the ribs on the counter, add 1/8 cup margarine, ¼ bottle of Kosmos Que Cherry Apple Habanero Rib Glaze and another sprinkle of Money BBQ Rub to the tinfoil. Grab your first rack of ribs and place it on the foil meat side down. Now add more seasoning and rib glaze to the bone side of the ribs. Wrap the foil tightly around the ribs, then grab the second sheet of foil and wrap them again making sure that the foil is not punctured by the bones. Now repeat this whole process for the second rack of ribs.
    Place the ribs back on the grill wrapped in foil meat side down for 1-2 more hours keep the temperature at 275 degrees. Make sure to check the ribs for tenderness after the first hour and every 20-30 minutes afterwards. To Check the ribs for tenderness you just grab the rack in the center and lift gently, if the meat starts to pull away from the bones then you are ready, if the rack picks up and stays firm then you might want to put them back on the grill for 30 more minutes.

Finishing

  • Once the ribs are ready you can vent the steam and then wrap them up and place in a warm cooler until you are ready to put them in your turn in box or serve them. About 20 minutes before you are ready to serve, take the ribs out of the cooler. Add the House of Q Apple Butter Sauce to a bowl with a basting brush and pour 1/3 cup of the liquid in your rib packets into the sauce until the sauce is a little bit watery. Make sure to mix them well together. Place the ribs back on the smoker meat side up and paint them with the sauce covering the tops thoroughly. Keep the ribs on the smoker for around 5 minutes just to set the sauce . Using the basting brush, paint your cutting board with some of the sauce and then remove a rack of ribs from the smoker and place them meat side down on the cutting board. Using a good quality meat slicer slice evenly between the bones. Using the basting brush, paint the sides of each bone with some sauce. At this point you can sprinkle a little more Money BBQ Rub seasoning or a different finishing dust on the bone side of the ribs. Then flip the ribs over and paint them with the sauce once more time. Now you can place the ribs in the turn in box or serve them to your adoring fans.
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