Are you looking to take your BBQ game to the next level? If you want to impress your friends and family with some seriously delicious baby back ribs, you’ve come to the right place. In this step-by-step guide, we’ll show you how to make mouth-watering competition-worthy ribs using the proven HowToBBQRight rib recipe. Get ready to elevate your BBQ skills and blow away your taste buds!
How to Make Mouth-Watering Competition Baby Back Ribs: A Step-by-Step Guide to HowToBBQRight Rib Recipe
Introduction
Who doesn’t love mouth-watering baby back ribs? If you are a fan of the tender and juicy competition-style baby back ribs, then you have come to the right place. In this article, we’ll be taking a step-by-step look at how the famous pitmaster Malcom Reed of HowToBBQRight.com prepares competition-style baby back ribs on a Yoder Pellet Smoker. From prepping the ribs to the final product, we’ll cover it all. So, let’s get started!
Ingredients
Before we dive into the process, let’s get a look at the ingredients that are needed to prepare the competition-style baby back ribs:
• 2 racks of baby back ribs
• 1 bottle of Killer Hogs BBQ Rub
• No Mercy pre-rub
• Cherry pellets
Preparing the Ribs
The video shows a demonstration of preparing competition-style baby back ribs on a Yoder Pellet Smoker. To begin with, the ribs are already trimmed and have had the membranes removed. This helps the flavor to penetrate the meat evenly and prevent any unpleasant taste. Malcom Reed starts with applying the No Mercy pre-rub on the ribs instead of mustard. This adds a sweet and spicy flavor to the outer layer of the meat.
The Smoking Process
Once prepped, the ribs are cooked on the Yoder 480 model using cherry pellets for smoke. The temperature is maintained at around 235 degrees Fahrenheit. The ribs are placed on the Yoder Pellet Smoker for the next three hours to get them to a perfect temperature. During this time, the ribs are basted with a mixture of apple juice, butter, and brown sugar. Baste helps the ribs remain juicy by trapping the moisture inside the meat.
The Wrapping Technique
After three hours, the ribs are wrapped in foil sheets that have been generously coated with the same mixture of apple juice, butter, and brown sugar. Wrapping the ribs helps to soften the meat and keep it tender. The ribs are then placed back on the smoker for another two hours.
The Finishing Touches
Once the final two hours are up, the ribs are unwrapped and coated with Killer Hogs BBQ Rub for added flavor and appearance. The ribs are then placed back on the smoker for an additional 15-20 minutes just enough to set the rub.
Conclusion
In conclusion, preparing the competition-style baby back ribs may seem tricky but it’s all about following the steps correctly. With the help of Malcom Reed’s recipe, we have learned how to make mouth-watering competition baby back ribs in just a few simple steps. We hope that this step-by-step guide helps you propane your cooking game. Happy grilling!
FAQs
- What is the No Mercy pre-rub, and where can I get it?
- No Mercy pre-rub is a sweet and spicy dry rub that you can buy from any reputable BBQ supply store.
- Can I use a different type of pellet other than cherry?
- Yes, you can use any type of pellet based on your preference. However, cherry pellets add a mild and fruity flavor to the meat.
- Can I baste the ribs with a different liquid instead of the apple juice, butter, and brown sugar mixture?
- Yes, you can baste the ribs with any liquid of your choice, but make sure it helps keep the meat moist.
- What is the recommended temperature for smoking the baby back ribs?
- The recommended temperature for smoking the baby back ribs is around 235 degrees Fahrenheit.
- Do I have to wrap the ribs with foil?
- No, wrapping the ribs with foil is optional. However, it helps to soften the meat and keep it tender.
