AWARD WINNING BBQ PORK RIBS
I have won many BBQ competitions with this recipe. They are outstanding in a smoker but, can also be done in the oven or on a grill. If you cook them in the oven use baby backs and reduce the cook time. Serve with potato salad and Cole Slaw. It takes years of practice to be able to cook great ribs, this recipe will help you out tremedously. I use Head Country BBQ Sauce if i am not making my own (Recipe #322637) but any good bbq sauce should work. You can purchase Head Country online at http://www.headcountry.com. Have fun and enjoy the art of Barbequeing!
Provided by srooc1
Categories Southwestern U.S.
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Season Ribs with Salt, Pepper, Granulated Garlic.
- Place ribs in a smoker, grill or a cook bone side down for 1 hour @ 300 degrees.
- Place all sauce ingredients in a sauce pan and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- After ribs have cooked for 1 hour baste with sauce.
- Repeat basting every 15 minutes.
- Cook for 3-4 hour or until done and tender.
- Enjoy.
AWARD WINNING COMPETITION RIBS RECIPE
If you want to produce award-winning ribs, here is a recipe to help you get it done. Once you have a few contests under your belt, feel free to make minor tweaks to make the recipe uniquely yours.
Provided by Kris Coppieters
Categories Dinner Lunch Main Course
Number Of Ingredients 8
Steps:
- Prep. Remove the membrane from the slabs of ribs (read more on removing the membrane here).
- Season the ribs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs consist of only about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unseasoned.
- Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add two to three chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.
- Once the smoker or grill is ready, brush both sides of ribs with mayonnaise and season with Meathead's Memphis Dust dry rub.
- Cook. Place the slabs of ribs meat side up on the main cooking grate as far away from the heat source as possible. Cover the smoker or grill. Allow the ribs to smoke until the meat just begins to shrink back from the ends of the bones, about 3 1/2 hours.
- Lay out two double layers of heavy-duty aluminum foil approximately eight inches longer than the ribs. Cut the stick of butter into 1/2 tablespoon pieces and top each double layer of foil with two tablespoons of butter, one tablespoon of honey drizzled over the butter, and two tablespoons brown sugar sprinkled over the top. Lay the ribs meat side down on the butter, honey and brown sugar mixture. Place another two tablespoons margarine, a tablespoon of honey, and two tablespoons brown sugar evenly on top of the bone side of each slab of ribs. Fold up the sides of the foil to create a boat, pour in the apple juice, and loosely seal the foil.
- Place the foiled ribs sealed side up on the smoker or grill and cook until the ribs shrink back from the ends of the bones by 1/4 to 1/2 inch (6.4 to 12.7 mm), about 1 hour.
- Remove the ribs from the smoker or grill and cautiously open the foil packet to allow the steam to escape. Remove the ribs from the foil and set them back on the smoker or grill meat side up. Cover the smoker or grill and allow the ribs to cook until tender but not falling off the bone, about 20 minutes. We prefer to use the "bend test." Use tongs to pick up one end of the slab of ribs, then bend them slightly. If they are ready, the slab with bow until the meat starts to crack on the surface.
- When they are ready, brush sauce on both sides of the ribs and turn them meat side up on the smoker or grill. Cover the smoker or grill and cook until the sauce sets and becomes tacky, 3 to 4 minutes.
- Serve. Remove the ribs from the smoker or grill, and slice. For competition, set 4 to 5 ribs side-by-side in the turn in box and top with another 4 to 5 ribs.
WORLD CHAMPIONSHIP BABY BACK RIBS
The sauce in this recipe has always been our "mother" competition sauce--the base we use to make the sauces we serve for competition judges. It is very forgiving for tweaking, so use it as a palette with which to add your favorite flavors. One of my favorite variations is to add a cup of peach or mango puree to 2 cups of the sauce for a fresh taste. When cooking competition chicken, I leave out the diced onion and substitute 1 tablespoon of onion powder, as I like a smoother finish on chicken.
Provided by Food Network
Categories main-dish
Time 13h35m
Yield 6 to 12 servings
Number Of Ingredients 29
Steps:
- For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few "pulses" until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin and paprika in a bowl and hand stir until well incorporated. Store in an airtight container.
- For the BBQ mother sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Turn the heat to low if the onion is cooking too fast--you don't want it caramelized or browned. As the onion is getting close, add the garlic and cook until lightly golden, about 2 minutes longer. Add the ketchup, honey, tomato paste, vinegar, brown sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well. Slowly add up to 1/2 cup water until the sauce reaches the consistency you like. A slightly thick consistency is best. Add about 3 tablespoons of the basic BBQ rub, stir well and taste. The sauce should have a good, well-rounded flavor. Add more of the basic BBQ rub in 1-tablespoon increments until your desired flavor is achieved, up to about 1/2 cup total. Cool and store in an airtight container in the refrigerator for up to 10 days.
- For the ribs: Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking.
- Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours.
- Prepare a smoker to run at 225 degrees F with around 4 chunks of apple wood and 4 chunks of cherry wood so that the wood will smolder throughout the cooking. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure, massaging them in. Don't get it too thick or paste-like, as this will give you a dark appearance when cooked. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250 degrees F. Apply the basic BBQ rub and mustard to both sides of the ribs as before. On the top sides, slather approximately 1 tablespoon of honey over the surface of each slab, then sprinkle heavily with the turbinado sugar. Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour approximately 1 to 2 ounces of the grape juice into the bottom of each foil package, then finish wrapping the ribs but don't crimp the edges--you want steam to be able to escape.
- Return the ribs to the cooker for 2 hours, then test for tenderness. (I cook ribs in this stage until they look overdone and too tender. Don't worry, they'll tighten up. If they still have too much texture, leave them in for 20 to 30 more minutes.) Remove the ribs from the cooker, open the foil and drain off the liquid. Using the foil as a tool, "roll" the ribs over so the bone side is up, glaze with the BBQ mother sauce, then roll them back over and glaze the tops. Using long tongs, carefully remove the ribs from the foil and place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to "glisten" the ribs, then lightly sprinkle with chipotle powder before serving.
PRIZE WINNING BABY BACK RIBS
A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!
Provided by BONNIE Q.
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
- In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
- Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
- Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
- Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 16.9 g, Cholesterol 117 mg, Fat 30 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 11 g, Sodium 581.8 mg, Sugar 11.1 g
More about "award winning bbq pork ribs food"
BARBECUED RIBS (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (668)Total Time 2 hrs 45 minsCategory Main Dishes
- Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
ULTIMATE PORK SPARE RIBS FOR NATIONAL BARBECUE MONTH ...
From foxnews.com
Author Perri Ormont Blumberg
AWARD WINNING RIBS RECIPE | DRUM COOKER & SMOKER RECIPES ...
From pitbarrelcooker.com
4/5 (542)Calories 200 per servingCategory Meat
- Remove membrane (recommended) by prying up one end with a butter knife and, using a paper towel to grip, pulling along the ribs until comes free.
AWARD WINNING BBQ SAUCE RECIPE – EXTRAORDINARY BBQ
From extraordinarybbq.com
BEST BBQ RIBS INSTANT POT RECIPES - THERESCIPES.INFO
From therecipes.info
TOP 10 BEST SELLING BBQ RUBS FOR AWARD-WINNING FLAVOR
From bbqspot.com
8 AWARD-WINNING RIB RECIPES | COOL MATERIAL
From coolmaterial.com
BEST BBQ RIBS RECIPE - HOW TO MAKE RIBS ON THE GRILL
From savoryexperiments.com
THE ULTIMATE RIB GUIDE: HOW TO MAKE AWARD WINNING RIBS ...
From heathrilesbbq.com
AWARD WINNING BBQ PORK RIBS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SWEET DRY RUB FOR PORK RIBS - RANCH STYLE KITCHEN
From ranchstylekitchen.com
AWARD-WINNING RIBS EVERY TIME ON THE MEMPHIS WOOD FIRE ...
From memphisgrills.com
AWARD WINNING BBQ PORK RIBS RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
BEST BBQ SAUCES FOR RIBS - MAKE YOUR BEST MEAL
From thespruceeats.com
COMPETITION RIBS WITH SOME BBQ TIPS FROM THE PROS
From texasbarbeques.com
BBQ & GRILLED PORK RIB RECIPES | ALLRECIPES
From allrecipes.com
AWARD WINNING PORK RIB RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
BEST BBQ RIBS IN SAN DIEGO - AMI CORNELIUS
From niveanovaportfolio.blogspot.com
THE BEST BARBECUE RUB RECIPES
From thespruceeats.com
OVEN PORK RIBS WITH BARBECUE SAUCE | RECIPETIN EATS
From recipetineats.com
RIB RUB AWARD WINNING EASY RECIPE - GRILL MASTER UNIVERSITY
From grillmasteruniversity.com
THE BEST SMOKED BBQ RIBS YOU'VE EVER TASTED: LAST MEAL ...
From amazingribs.com
AWARD WINNING SMOKED PORK RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
AWARD WINNING RIB RUB FOR BABY BACK RIBS – EXTRAORDINARY BBQ
From extraordinarybbq.com
11 BEST MY AWARD WINNING RIB RECIPES IDEAS | RIB RECIPES ...
From pinterest.ca
RECIPE OF AWARD-WINNING HAWAIIAN BBQ BONELESS PORK RIBS ...
From covidd--19.com
COMPETITION PORK RIBS RECIPE - GRILLA GRILLS
From grillagrills.com
AWARD WINNING PORK RIBS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE OF AWARD-WINNING OVEN BAKED PORK RIBS WITH BBQ ...
From banana-breads.com
STEP-BY-STEP GUIDE TO PREPARE PERFECT HAWAIIAN BBQ ...
From verbiergps.com
WORLD CHAMPION COMPETITION RIB RECIPE - SECRETS TO SMOKING ...
From gquebbq.com
CHAMPIONSHIP RIBS RECIPE | AWARD WINNING RIB RECIPE | BBQ SPOT
From bbqspot.com
RECIPE OF AWARD-WINNING HAWAIIAN BBQ BONELESS PORK RIBS ...
From cookrecipes.netlify.app
AWARD WINNING DRY RUB FOR RIBS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BBQ RIBS: JOHNNY TRIGG RIBS - SMOKED BBQ SOURCE
From smokedbbqsource.com
AWARD WINNING BBQ PORK RIBS - THERESCIPES.INFO
From therecipes.info
SIMPLE WAY TO PREPARE AWARD-WINNING BBQ PORK RIBS - TOP ...
From recipesblog.eu.org
AWARD WINNING BARBECUE RIBS RECIPES - COOKEATSHARE
From cookeatshare.com
AWARD WINNING PORK RIBS | RECIPE | RECIPES, SMOKED FOOD ...
From pinterest.com
20 AWARD-WINNING BBQ SAUCE RECIPES FROM THE SOUTH ...
From southernliving.com
RUFUS' AWARD WINNING RIBS! – RUFUS TEAGUE
From rufusteague.com
AWARD WINNING BBQ PORK RIBS RECIPE - FOOD.COM | RECIPE ...
From pinterest.co.uk
OUR 30 BEST BBQ RIBS RECIPES—MESSY AND PERFECT FOR SUMMER
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love