How To make Memphis Style Method For Ribs Weber

The WINNINGEST MAN IN BBQ Shows Us How to Grill Ribs | Myron Mixon | The Daily Meal

BBQ&A with Myron Mixon author and award-winning pitmaster Myron Mixon reveals his techniques for prize-winning baby back ribs.

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Memphis In May Rib Recipe - Competition Rib Recipe

Competition Rib Recipe - How we cooked out competition ribs at Memphis In May

#competitionribs #memphisinmay #howtobbqright

Competition Rib Recipe at Memphis In May BBQ Fest

Memphis in May is largest Pork cooking contest on the planet! Every May thousands of attendees gather on the banks of the Mississippi River to witness the “Super Bowl of Swine”.

This year my team, The Killer Hogs, entered the Rib category at MIM and we shot a video of our rib recipe while we were there.

At Memphis in May we face three rounds of judging - if you make it that far - so we cook plenty of ribs. This year I brought 24 racks just for the contest, plus another 15 just to practice. That’s a lot of ribs in my book! You can bet it takes a full team effort to tackle MIM and we even bring in extra help - shout out to Mark Williams from Swine Life (you’ll see him in the video) and to everyone else that helped pull it off.

On Friday, the day before the actual contest, Mark and I ran a full blown contest recipe. We prepped and seasoned 15 racks of baby back ribs and fired up Jolene for her first ever Memphis in May smoke.

She dialed right in at 275, and we fed her a stick of hickory every 45 minutes throughout the cook. Our rib process is fairly quick.

Each rack gets slathered with a touch of mustard to bind the seasonings; then we layer on Swine Life Mississippi Grind and Killer Hogs Hot Rub on the back - and Swine Life Mississippi Grind and Killer Hogs The BBQ Rub on top. This combo produces a sweet and savory rib with a beautiful mahogany bark. The ribs are placed on the pit and spritzed with water every 30-45 minutes to keep them from drying out.

After two hours in the smoke we wrap the ribs with brown sugar, Parkay margarine, Kosmo's Cherry Apple Habanero , Killer Hogs Vinegar Sauce

They go back on the pit for 1 hour or until a probe thermometer reads 204 degrees in between the bones. At this point we rest the ribs in a dry cooler to stop the cooking process and allow time for moisture to reabsorb into the meat.

To finish the ribs off we take them out of the foil and place on aluminum foil boats for easy transfer. They get a final dusting of Killer Hogs The BBQ Rub to pretty up the tops and a glaze of sauce.

The final glaze is a combo of 18oz Killer Hogs The BBQ Sauce 9oz Killer Hogs Vinegar Sauce and 2oz TX Pepper Jelly Rib Candy. Heat the glaze a little just so it’s not cool and brush it over each rack. Return the ribs to the smoker for 20-30 minutes to set the glaze.

At this point the ribs are ready to be judged. For the blind round we cut them into 2 bone segments so the judges can pull the bones apart to check for tenderness. At Memphis in May no garnish is allowed so the only thing in the box is ribs.

The next round is on site judging where 3 judges come at separate times. We get to set down with each for 15 minutes and convince them face to face why our ribs are better than the next team. It’s a daunting challenge but man it’s fun!! If you’re lucky enough to make it out in the top three of these rounds then you have to do it all again in a final round where the top 3 ribs face off against the best 3 hogs and shoulders.

We didn’t finish as well as we hoped - 33rd in ribs, but man we sure had a good time and met a lot of new friends. There’s always next year ,and you can bet that the Killer Hogs will be back trying to walk across that stage!

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Rib Recipe That Won Memphis In May

Here I am giving you the rib recipe that won the title of World Champion Ribs at the 2019 Memphis in May BBQ cookoff. Here at Tennessee MOJO BBQ, we like to keep our rib recipe simple and simple was the rib the judges were looking for that day. So here you go. I hope you all use this competition rib recipe against me. It might just put you stage and we'll shake hands while we're up there.

What you'll need:
3 1/2 lb rack of baby backs
MOJO bqq
Killer Hogs Hot
1/4 c of light brown sugar
2 tbsp of habanero honey
5 tbsp of Country Crock
Yes Dear Competition Sauce
Yes Dear Red Sauce
A bit of LUCK

Start off by firing up smoker to 300° with cherry wood for smoke
Trim ribs and remove membrane
Apply a layer of each rub to back of ribs
Wait 15 min and repeat on meat side of ribs
Place on smoker for 1 hour
After 1st hour, spritz with water ever 15 min. When bark is formed and color achieved, spritz one last time and let set for 15 min. should be around 2 hr mark.

Wrap with brown sugar, rub, honey, and Country Crock and place back on smoker until desired tenderness is achieved. Once you like tenderness, rest ribs in a cooler for 30 miutes.

Remove, sauce, and win. Or just enjoy them with the family.

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Below are some affiliate links of a few items I use. It costs you nothing extra if you decide to purchase from these links. But I will get a few pennies that will help me afford some meat for more videos. Or a house on the beach somewhere. Help support your friendly, awkward, MOJO...

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Memphis Dry Baby Back Ribs | Swine & Bovine Barbecue

Memphis Dry Rub:
1/4 cup paprika
1T granulated garlic
1.5t celery salt
1.5t chili powder
1.5t table grind black pepper
1t granulated onion
1t dried thyme
1t dried oregano
1t ground mustard
1t yellow mustard seeds
1t MSG
.5t celery seed

Mop Sauce:
1/2 stick butter
1 small sliced onion
2 cloves crushed garlic
1 sliced lemon
Heavy pinch of salt
8oz apple juice
8oz apple cider vinegar
2-3T dry seasoning

The Secret Technique for Juicy Smoked BBQ Ribs

The Secret Technique for Juicy Smoked BBQ Ribs - In this video, we're going to show you the secret technique for juicy, smoked BBQ ribs using Kingsford's Wood Pellets. This is a How To video, so you'll learn how to make juicy, smoked BBQ ribs the right way.

If you're looking for the best way to cook barbecue ribs, then look no further! In this video, we'll show you the secret technique for smoking BBQ ribs the right way, so you can make them juicy and delicious. With this technique, you'll be able to cook ribs perfectly every time!

Ingredients:
Ribs
Parkay Squeeze Vegetable Oil Spread
Mustard
BBQ Sauce ( choose your favorite)
The Level Up B Rub -
Apple Juice
Brown Sugar
Butter

All Purpose Seasoning:
The Level Up Series A Rub:
The Level Up Series B Rub:
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Memphis Style Rendezvous Ribs (Recipe) - How to Pit Roast Baby Back Ribs on the Mini WSM

These ribs were completely awesome - pit roasted the same way they do at the Rendezvouse (over charcoal). This can best be accomplished in a vertical smoker like I did. This technique couldnt be simpler, mop ever 15 minutes - flip at 45 and season when done. I really hope you give this recipe a try!

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