Welcome, BBQ enthusiasts! Are you looking to take your rib game to the next level? Look no further than the Memphis In May Rib Recipe – the award-winning secret formula that’s been tantalizing tastebuds for years. In this post, we’ll provide step-by-step instructions on how to recreate this delicious dish in your own kitchen. Get ready to impress your guests and taste buds alike with this unbeatable recipe. Let’s fire up the grill and get cooking!
Introduction
If you’re a fan of barbecue, then you’ve likely heard of the Memphis in May International Festival – the largest pork cooking contest in the world. And if you’ve ever participated in a BBQ competition, you know that ribs are a staple category that all teams hope to excel in. In this article, we’ll take a look at the rib recipe used by the Killer Hogs team at the Memphis in May competition, and teach you how to cook award-winning competition ribs in your own backyard.
Preparing the Ribs
To begin, you’ll need 24 racks of pork spare ribs. This recipe is designed for a competition, so feel free to adjust the measurements for the amount of ribs you plan on cooking. Start by removing the membrane from the back of the ribs, as this will allow the rub to penetrate the meat better.
Applying the Mustard and Rubs
Next, slather the ribs with a layer of yellow mustard, and then coat them in the spice rub. For the Killer Hogs team’s recipe, they use a homemade rub that includes salt, sugar, paprika, chili powder, and other spices.
Spritzing the Ribs
Once the rub is applied, it’s time to start cooking. Smoke the ribs at 250°F for two hours, and then spritz them with water every 30-45 minutes to help keep them moist.
Wrapping the Ribs
After two hours of cooking time, it’s time to wrap the ribs. Place each rack on a sheet of aluminum foil, and then sprinkle them with brown sugar, margarine, and a generous amount of BBQ sauce. Wrap them tightly in the foil, and then return them to the smoker.
Finishing the Ribs
After another two hours of cooking time, remove the ribs from the foil and place them back on the smoker. Apply another layer of rub and barbecue sauce, and then cook for another 30-45 minutes. This will give the ribs a beautiful glaze and an extra punch of flavor.
Judging at Memphis in May
At Memphis in May, there are three rounds of judging – blind, on-site, and finals. For the blind round, the judges will taste samples of the ribs without any knowledge of who cooked them. In the on-site round, the teams will serve the judges a full rack of ribs, along with any sides or sauces they choose to include. Finally, those who make it to the finals will have another chance to impress the judges with their ribs.
Conclusion
Cooking award-winning competition ribs may seem daunting, but with the Killer Hogs team rib recipe, you’re well on your way. Remember to remove the membrane, slather with mustard and rub, spritz with water, wrap with brown sugar and BBQ sauce, and then finish with another layer of rub and glaze. So fire up your smoker and get cooking – who knows, you might just become the next Memphis in May rib champion!
Frequently Asked Questions
- Can I use a different rub for my competition ribs?
- Absolutely! Feel free to experiment with different spices and flavorings until you find the perfect rub for your taste.
- Can I use baby back ribs instead of pork spare ribs?
- Yes, you can use baby back ribs instead. Just be sure to adjust your cooking time accordingly.
- How long do the competition ribs need to rest in the cooler before serving?
- The Killer Hogs team rested their ribs for about an hour before serving, but you can adjust the time to suit your needs.
- Do I need to wrap my ribs during cooking?
- Wrapping the ribs helps to keep them moist and tender, so it is recommended for competition-style ribs.
- How do I know when my competition ribs are fully cooked?
- The internal temperature of your ribs should reach 190°F-200°F when fully cooked. A thermometer is the best way to ensure your ribs are done to perfection.
