Best 2 Competition Ribs Recipes
**Fall-off-the-bone tender competition ribs are the holy grail of backyard barbecues, and with the right techniques and a bit of practice, you can achieve this culinary masterpiece in your own backyard.**
This comprehensive guide provides three exceptional competition-worthy rib recipes that cater to various taste preferences and dietary needs. From the classic and bold flavors of traditional pork ribs to the unique and tangy experience of beef ribs, and the delightful twist of lamb ribs, each recipe offers a distinct flavor profile to tantalize your taste buds.
**Pork Ribs:**
- Classic Pork Ribs: This recipe embodies the essence of traditional competition ribs, featuring a combination of dry rub and a flavorful mop sauce that penetrates deep into the meat, resulting in a tender, smoky, and juicy rib that will leave you craving more.
- Spicy Pork Ribs: For those who enjoy a bit of heat, this recipe cranks up the spice level with a blend of chili powder, cayenne pepper, and a touch of brown sugar. The result is a perfectly balanced rib with a smoky, sweet, and slightly spicy kick that will leave your taste buds dancing.
**Beef Ribs:**
- Beef Back Ribs: Beef ribs offer a unique and robust flavor that sets them apart from pork ribs. This recipe showcases the natural richness of beef with a simple dry rub and a savory mop sauce made with beef broth, Worcestershire sauce, and a hint of liquid smoke. The result is a fall-off-the-bone tender rib with a deep, smoky, and beefy flavor.
**Lamb Ribs:**
- Grilled Lamb Ribs with Mint Chimichurri: For a unique and flavorful twist, this recipe introduces lamb ribs marinated in a blend of Middle Eastern spices and grilled to perfection. The accompanying mint chimichurri sauce adds a refreshing and herbaceous touch, creating a delightful combination of flavors that will impress even the most discerning palates.
EASY COMPETITION QUALITY BABYBACK RIBS
You dont have to use a smoker or scratch ingredients to get competition quality babyback ribs. A pre-packaged rub & sauce, your oven and this recipe and you wont find better ribs. The butter is the magic ingredient and the water is the key to keeping the ribs moist and juicy. My son is a rib connoisseur and he eat's babyback ribs at every restaurant he can and he say's these are the best he's ever had. This my own recipe.
Provided by Lige68
Categories Pork
Time 3h50m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Remove membrane from ribs. Wipe ribs with papertowels to remove excess moisture (helps butter to stick). rub butter onto both sides of ribs. Rub until butter doesnt slide off easily. Sprinkle (dont rub) the sweet & smoky spice onto both sides of ribs until completely and generously covered.
- Take 2 pieces of foil approximately 6in longer than the ribs and fold/crease the long edges together. Place the foil in a roasting pan or baking sheet that is large enough for the ribs to lay flat and not be pushed up on the sides. Place ribs meat side up in foil and pull up edges leaving a small opening at the top. Pour water into foil around the ribs but not on the ribs and then seal top of foil so as to leave room between the ribs and the top of the foil.(This will allow the water steam to circulate throughout the ribs making them moist and juicy.).
- Bake at 300 degrees for 3 hours Open top of foil and brush BBQ sauce onto ribs and cook 20 more minutes with foil open. Remove from oven and top with extra BBQ sauce to taste.
COMPETITION RIBS
These are the exact way we cook ribs in bbq competitions.
Provided by Morcash Sweat
Categories Ribs
Time 5h35m
Number Of Ingredients 15
Steps:
- 1. Get smokers started and make sure the internal temperature of the grill is 250 degrees. Open packages of ribs, and pull membrane from the backside of each rib rack. Cut skirt bones away from rib bones. This will become a St. Louis style cut of ribs.
- 2. Take each St. Louis rack of ribs and dust with your favorite rib rub. Make sure your smoker is up to 250 degrees, and place each rack on your smoker for 2 hours.
- 3. After 1.5 hours, start making & warming the sauce: Honey, brown sugar, agave nectar and squeeze butter.
- 4. After 2 hours of smoking the ribs, place each rack on a cookie cooling rack on the cookie sheet or inside the large aluminum pan. Brush each rack of ribs with warmed sauce and cover pan or cookie sheet tightly with aluminum foil. Place ribs back on smoker for another 2 hours.
- 5. After the 2 hours, open foil and brush ribs again with pan drippings and remove from cookie sheet/pan onto smoker again for 30 minutes.
- 6. Lastly, glaze your ribs with your favorite sauce and let ribs smoke for 30 minutes to allow your sauce to set on the ribs.
Tips for Making Competition-Winning Ribs:
- Choose the Right Ribs: Select high-quality pork spare ribs or baby back ribs with good marbling for rich flavor and tenderness.
- Proper Trimming: Remove the membrane from the back of the ribs for better spice penetration and a cleaner bite.
- Seasoning and Rub: Apply a flavorful rub, consisting of a blend of spices, herbs, and brown sugar, to enhance the ribs' taste.
- Smoking Technique: Cook the ribs low and slow over indirect heat, typically around 225-250°F (107-121°C), for several hours to achieve fall-off-the-bone tenderness.
- Basting and Wrapping: Baste the ribs periodically with a mixture of melted butter, apple juice, and spices to keep them moist and flavorful. Wrapping the ribs in foil halfway through the cooking process helps tenderize them further.
- Sauce Application: Apply a homemade or store-bought barbecue sauce during the last 30 minutes of cooking to add a sweet and tangy glaze.
- Resting: Allow the ribs to rest for at least 15 minutes before serving to redistribute the juices and enhance the flavors.
Conclusion:
Creating competition-worthy ribs requires careful selection of ingredients, proper preparation techniques, and a well-executed cooking process. By following the tips outlined in this article, you can achieve tender, flavorful ribs that will impress judges and satisfy the taste buds of any barbecue enthusiast. Remember to experiment with different rubs, sauces, and smoking methods to find the perfect combination that suits your palate and wins you awards at your next rib competition.
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