Unlock the secret to the most coveted rib recipe in the world with Tennessee Mojo! After years of perfecting the art of grilling, the award-winning pitmasters have finally revealed their exclusive recipe that took the competition world by storm. Get ready to tantalize your taste buds with succulent, fall-off-the-bone ribs that are sure to impress your guests. Don’t miss out on this chance to cook like a world champion!
Introduction:
Memphis in May World Championship BBQ Cooking Contest is one of the most prestigious BBQ competitions in the world, with participants from all over the world trying their best to win the competition and get the title of the world champion. One of the most important categories in the contest is the Rib competition, where participants have to prepare the most delicious and mouthwatering ribs.
Jay Durbin, a professional BBQ cook, and a previous winner of the Memphis in May World Championship BBQ contest, has shared his recipe and techniques to prepare the world champion rib recipe. In this article, we will discover the secret to the world champion rib recipe with Tennessee Mojo.
Trimming the Ribs:
According to Jay Durbin, the most crucial step in preparing delicious ribs is to trim them correctly. The ribs should be trimmed of excess fat and chine bones removed for easier handling. Trimmed ribs make them look more appetizing and professional.
Applying Rub:
Jay Durbin’s recipe involves using generous layers of Tennessee Mojo Rub and Killer Hogs Hot Rub. The rub should be applied evenly over the ribs, and if any excess rub is left, it should be shaken off to avoid an over-powering taste of spices and salt.
Smoking the Ribs:
After applying the rub, it’s time to smoke the ribs. The choice of wood to smoke the ribs is another important factor that affects the taste of the ribs. Hickory wood is preferred by Jay Durbin because of its sweet and smoky flavor. The ribs should be smoked for three hours at 250°F until the meat is perfectly cooked.
Wrapping the Ribs:
Once the ribs are smoked, it’s time to wrap them in foil with Country Crock added and cooked for another 1 1/2 hours. This technique makes the ribs tender and juicy, and the added Country Crock adds to the richness of the flavor profile.
Glazing the Ribs:
No professional BBQ competition, including Memphis in May, is complete without glazing the ribs. According to Jay, the ribs are glazed with a 50/50 blend of Killer Hogs The BBQ Sauce and Vinegar Sauce just before judging. The glaze gives an incredible sweetness and tangy flavor to the ribs and makes them look more appetizing to the judges.
Texture is Key:
Jay believes that texture is key, and the meat should be perfectly cooked and moist with a delicious outer bark layer. The meat should also be tender and not too tough to chew.
Cooking Baby Back Ribs:
Memphis in May is a baby back town, and teams always cook baby back ribs. Jay’s technique creates a square rack of ribs with a removed membrane, making them easier to handle.
Conclusion:
In conclusion, Jay Durbin’s recipe and techniques to prepare the world champion rib recipe with Tennessee Mojo is a must-try for BBQ lovers. The trimmed ribs, the generous layers of rub, smoking the ribs with hickory wood, wrapping them with Country Crock, and glazing them with a 50/50 blend of Killer Hogs The BBQ Sauce and Vinegar Sauce creates a mouthwatering flavor profile. Remember to focus on the texture and ensure that the meat is perfectly cooked and moist.
FAQs:
-
Can I use a different type of wood to smoke the ribs?
Yes, you can use different types of wood such as oak, apple, or mesquite, but hickory wood adds a unique flavor to the ribs. -
Do I need to use two types of rub for the recipe?
Yes, Jay Durbin’s recipe involves using two types of rub, Tennessee Mojo Rub and Killer Hogs Hot Rub. -
Can I use a different type of sauce for glazing the ribs?
Yes, you can use a different type of sauce, but the 50/50 blend of Killer Hogs The BBQ Sauce and Vinegar Sauce adds a perfect balance of sweetness and tangy flavor to the ribs. -
Should I use baby back ribs or spare ribs?
Jay’s technique creates a square rack of baby back ribs, but you can use spare ribs if you prefer. -
Can I substitute Country Crock with butter or margarine?
Yes, you can substitute Country Crock with butter or margarine, but Country Crock adds richness to the ribs’ flavor by giving them a creamy texture.
