Competition Bar B Q Ribs
Get ready to impress at your next backyard cookout with these smoky, tender Competition BBQ Ribs! Perfectly seasoned with a homemade dry rub featuring brown sugar, smoked paprika, and a touch of cayenne for just the right amount of heat, these pork spare ribs are smoked low and slow to achieve fall-off-the-bone perfection. Wrapped with butter, honey, and apple juice to lock in moisture and flavor, and finished with a glossy coat of your favorite BBQ sauce, these ribs strike the perfect balance between sweet, smoky, and savory. Whether you're a seasoned pitmaster or a weekend griller, this step-by-step recipe will help you create ribs worthy of a championship. Serve them hot off the grill with your favorite sides, and watch them disappear in no time!
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Recipe Information
Ingredients
- 2 racks Pork spare ribs
- 4 tablespoons Yellow mustard
- 1 cup Brown sugar
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Ground black pepper
- 1 tablespoon Kosher salt
- 0.5 teaspoons Cayenne pepper
- 1 cup Apple juice
- 0.25 cup Honey
- 4 tablespoons Butter
- 1 cup Your favorite BBQ sauce
Instructions
Start by prepping your ribs: Remove the silver skin membrane from the back of the ribs by sliding a knife underneath and pulling it away with a paper towel for grip.
Rub 2 tablespoons of yellow mustard evenly over each rack of ribs. This will act as a binder for the seasoning.
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, ground black pepper, kosher salt, and cayenne pepper. Rub this spice mix generously all over the ribs, ensuring every surface is coated.
Preheat your smoker or grill to 225°F (107°C). Use wood chips like hickory, apple, or cherry for a mild, sweet-smoky flavor.
Place the seasoned ribs directly onto the smoker grates, bone side down. Close the lid and smoke for 3 hours, spraying with apple juice every hour to maintain moisture.
After 3 hours, remove the ribs and wrap them tightly in aluminum foil. Before sealing, add 2 tablespoons of butter, 2 tablespoons of honey, and 0.5 cup of apple juice to each foil packet. Seal the foil tightly to trap steam inside.
Return the ribs to the smoker or grill, wrapped in foil, and cook for an additional 2 hours at 225°F (107°C).
Carefully remove the ribs from the foil (be cautious of the hot steam) and place them back on the smoker. Brush a generous layer of BBQ sauce over the top of the ribs and cook for another 30 minutes to allow the sauce to caramelize.
Check for doneness by ensuring the ribs are tender and the meat pulls back slightly from the bones. Let the ribs rest for 10 minutes before slicing them between the bones into individual ribs.
Serve hot and enjoy ribs that are competition-ready!
Nutrition Facts
Calories |
7791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 518.7 g | 665% | |
| Saturated Fat | 196.1 g | 980% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1892 mg | 631% | |
| Sodium | 6386 mg | 278% | |
| Total Carbohydrate | 363.9 g | 132% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 323.3 g | ||
| Protein | 415.9 g | 832% | |
| Vitamin D | 22.2 mcg | 111% | |
| Calcium | 706 mg | 54% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 5304 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
