Barbecue Championship Ribs

Barbecue Championship Ribs
Staff Writer
Ribs
Leigh Beish

Ribs

The ribs that are prepared for the big cook-offs around the country are quite different from what you would normally cook at home or eat in a restaurant. Over the years of cooking, the barbecue pros have learned that making your ribs a little bit too tender and a little bit too sweet can get you a good score when they are judged.

4
Servings
339
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 slabs St. Louis-cut pork ribs (about 2 1/2 pounds each)
  • Ray's Supersweet Rib Rub (please see recipe below)
  • 1 Cup packed brown sugar
  • 1/2 Cup honey
  • 1/4 Cup butter, melted
  • 1/4 Cup Tiger Sauce or other pepper sauce that's not too vinegary
  • A thick and rich barbecue sauce

Directions

Prepare your cooker to cook indirectly at 235 degrees using medium pecan wood for smoke flavor.

 

Peel the membrane off the back of the ribs and trim any excess fat. Season the ribs liberally on both sides with the barbecue rub. Place the ribs in the smoker, meat side up, and cook for 2 hours. Flip the ribs and cook for 45 minutes.

 

Lay out two double-thick sheets of heavy-duty aluminum foil. Lay one slab on each piece of foil, meat side up. Top each slab with half of the brown sugar. Drizzle each slab with half of the honey, butter, and Tiger Sauce. Close up the rib packages, pressing out as much air as possible. Do not seal the packages tightly; they need to breathe a little.

 

Return to the cooker for 30 minutes. Open the packages and check for doneness by pushing a toothpick into the meat. It should go in and out very easily. If you want the ribs more tender, just wrap them back up and cook a little longer. When they’re as you like them, transfer to a sheet pan. Remove the foil and return the ribs to the cooker meat-side down. Brush the bone side liberally with barbecue sauce and cook for 10 minutes. Flip the ribs and brush the meat side liberally with barbecue sauce. Cook for 20 minutes. Transfer to a cutting board and tent loosely with foil. Let rest for 5 minutes. Slice each rib individually and transfer to a platter to serve.

Nutritional Facts

Total Fat
14g
20%
Sugar
22g
24%
Saturated Fat
4g
17%
Cholesterol
8mg
3%
Carbohydrate, by difference
43g
33%
Protein
10g
22%
Vitamin A, RAE
275µg
39%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Calcium, Ca
323mg
32%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
83µg
21%
Iron, Fe
6mg
33%
Magnesium, Mg
33mg
10%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
265mg
38%
Riboflavin
2mg
100%
Selenium, Se
5µg
9%
Sodium, Na
380mg
25%
Thiamin
2mg
100%
Water
27g
1%
Zinc, Zn
2mg
25%

Barbecue Shopping Tip

To add lots of flavor without a whole lot of fuss, try purchasing some steak seasoning.

Barbecue Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.