Best OVEN Competition Ribs you will ever eat | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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Black belt tips and hacks to get competition-grade ribs in your oven, with smokering, if you don’t have a smoker or pit. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
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Competition Babyback RIbs
Here is an easy, basic competition babyback rib recipe. This is the exact rub combination that I use in competitions. Try it at home, or at your next competition.
Slab of babyback ribs
Yellow mustard
Central City BBQ All Purpose Rub
Central City BBQ Champion Blend Rub
1c Central City BBQ Sweet Sauce, or your favorite sweet bbq sauce
1/2c honey
Preheat your smoker to 275-300* with hickory lump charcoal, and cherry wood chunks. Trim the ribs, and remove the membrane. Apply a light coat of mustard on all sides of the ribs, followed by a coat of the All Purpose Rub, then the Champion Blend Rub. Let the ribs sit and sweat a little, then apply a light dusting of the Champion Blend before putting them on the smoker. Let them smoke for an hour, spray with water, and smoke for a half hour before removing to wrap them. Wrap them in 2 sheets of heavy duty foil, after dusting them with more Champion Blend rub. Return to the smoker, and cook till the bones feel like they can be pulled apart easily. Meanwhile, make the rib glaze, and heat up on the smoker. When the ribs are done, apply the rib glaze to the back and front of the ribs, place them on the smoker for about 5 minutes, until the sauce tacks up, apply one more coat, and cook for another 5 minutes. They are done after that, remove from the smoker, and let them rest on the counter for 5 minutes before eating them.
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