Learn how to cook ribs that can compete with the best of the best in BBQ contests with this competition rib recipe. Perfectly tender and flavorful, these ribs are sure to impress any judge or guest at your next cookout. Follow these steps and you will be on your way to mastering the art of cooking competition-worthy ribs.
Master the art of cooking competition-worthy ribs with this competition rib recipe for BBQ contests
Are you a barbecue enthusiast looking to take your skills to the next level? Do you dream of winning cooking competitions with your expertly prepared ribs? Look no further than this competition rib recipe using St. Louis cut spare ribs. In this article, we’ll go through all the steps and ingredients needed to cook delicious, competition-grade ribs.
Introduction
Preparing competition ribs is not an easy feat, but with the right approach and correct ingredients, you can master the art of cooking ribs that can impress even the most discerning judges. Here’s what you need to know to smoke the best ribs that can increase your odds of winning in a BBQ competition.
Pick the best ribs
When it comes to cooking competition ribs, it’s crucial to choose well-marbled ribs with good weight for cooking in competitions. Ribs that are too small, thin, or lacking in marbling will not hold up under the pressure of intense competition judging.
Trim the ribs properly
Before seasoning, you need to trim the ribs to ensure perfect cooking. Removing the end bones, excess meat from rib tip, and the sinew membrane are some of the most important steps of proper trimming. Don’t forget to clean the meat of any unsightly portions that might detract from the judges’ impression of your masterpiece.
Season your ribs with the right rub
Here comes the fun part – seasoning your ribs to perfection. When it comes to competition ribs, a combination of Killer Hogs Hot Rub and Killer Hogs The BBQ Rub is recommended. This combination creates a balanced seasoning that adds flavor to both the meat and the bark.
Smoke the ribs over the right time
Now it’s time for smoking. Keep the temperature of your grill at 225°F because for ribs the lower and slower option works best. Smoke the ribs for two hours and spritz them with apple juice and water to keep them moist and add extra flavor.
Wrap the ribs with the right ingredients
At this point, you need to wrap your ribs in aluminum foil. Adding a mixture of Parkay margarine, brown sugar, and Killer Hogs The Vinegar Sauce inside the foil will baste the meat further, making it more tender and flavorful.
Glaze and Serve
Once you’ve unwrapped the ribs after an hour of cooking, it’s time to glaze the ribs with Killer Hogs The BBQ Sauce and Killer Hogs The Vinegar Sauce. This combination will give the ribs a beautiful brown and glossy finish while adding an extra layer of flavor to them. Serve and enjoy!
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Conclusion
In conclusion, mastering the art of cooking competition-worthy ribs involves selecting the best ribs, trimming them correctly, smoking them for the right amount of time, and utilizing the correct ingredients and glazing. By following this recipe, you can create ribs that are sure to impress even the harshest judges in BBQ competitions.
FAQs after conclusion
Q: Can I use baby back ribs for this recipe?
A: Yes, you can use baby back ribs, but you’ll need to adjust the cooking time, proportions, and other ingredients slightly.
Q: Can I use other rubs, or should I stick to the Killer Hogs rubs?
A: You can use other rubs if you like, but we recommend sticking to Killer Hogs rubs to produce the best flavor.
Q: Can I marinate my ribs before smoking them?
A: You can marinate the ribs before smoking them, but we recommend not skipping the step of seasoning with rubs.
Q: How long does it take to cook ribs at 225°F?
A: On average, ribs take between 5 and 6 hours to cook at 225°F.
Q: Can I freeze the ribs after cooking them?
A: Yes, you can freeze the ribs after cooking, but results in freezing tend to vary depending on the type of ribs and the quality of storage.
