How To make World Championship Barbequed Ribs
5 lb Pork loin back ribs
DRY RUB:
4 tb Paprika
2 ts Salt
2 ts Onion powder
2 ts Pepper, black
2 ts Pepper, white
2 ts Pepper, red
BARBEQUE SAUCE:
6 tb Salt
6 tb Pepper, black
6 tb Chili powder
4 c Ketchup
4 c Vinegar, white
4 c Water
1 ea Onion, large, yellow, diced
1/2 c Molasses, sorghum
Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not
much chance of this happening, but it is a nice touch to the recipe - CWS) Dry Rub: Mix ingredients together thoroughly.
Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230 degree) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230 degrees in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side. From David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, TN
How To make World Championship Barbequed Ribs's Videos
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Baby Back Ribs
Baby Back Ribs
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Cooking World Championship Ribs & BBQ Baked Potato Recipe — Season 4: Episode 12
Malcom and I discuss our plans for the World Championship Barbecue Cooking Content, cooking award-winning ribs with Jay Durbin and the recipe for Malcom's BBQ loaded baked potatoes.
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On today’s episode of the HowtoBBQRight Podcast, I want to give an update about something huge going on (01:10), and how Malcom pulled out the BIG guns at Walmart for the Saturday before Mother’s Day (02:13). Then, he explains his fool proof method for getting the bone to fall out of chicken wings (06:38). I want to know about one of Malcom’s most recent viral TikToks (10:47), and he goes on to explain what a “Chicken Dum-Dum” is (17:22). We talk about cooking the WCBCC 2019 winning rib recipe, last week (18:53), and I ask Malcom what a “Hollywood Cut” is (32:26). Then, we talk about why Malcom chose the recipe we cooked this week (34:05). I want some recognition for the part of the video I prepped (36:29), and I finally ask Malcom why he is so excited this week (39:46). He gives the play-by-play for each day in Memphis in May (41:10), and I ask him if judges can spot the different between Bison ribeye and a beef ribeye (43:48). Finally, I ask Malcom if he knows what Epicurious is (46:42), and we discuss what Malcom will be sippin’ on throughout Memphis in May (50:19).
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Competition Rib Recipe: St. Louis Spare Ribs
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How To BBQ Championship Ribs By The Champs | Cooking Up a Story
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How to Make Competition Style Baby Back Ribs w/ Cary Chasteen | Heath Riles BBQ
Do you want to learn how to make ribs that could knock the socks off any BBQ judge? My Competition Style Ribs are a universally friendly recipe that even an expert pitmaster will appreciate. These ribs have all my favorite BBQ flavor profiles; sweet, savory, and a little Mississippi heat. This recipe guarantees some of the juiciest smoked ribs you’ve ever tried. Don’t just take my word for it. Fire up the grill and make some for yourself. You won’t be sorry!
Full Step-By-Step Recipe:
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WHAT HEATH USED:
• Heath Riles BBQ Hot BBQ Rub:
• Heath Riles BBQ Sweet BBQ Rub:
• Heath Riles BBQ Butter Bath and Wrap:
• Heath Riles BBQ Sweet BBQ Sauce:
• Heath Riles Mixing Shaker Bottle
• Prairie Fresh Pork Ribs
• Victorinox Fibrox Pro 6-inch Curved Boning Knife
• Royal Oak Charcoal
• Outlaw Patio Smoker
• Thermapen One
• Thermoworks Silicone Tools
INGREDIENTS:
• Heath Riles BBQ Hot BBQ Rub
• Heath Riles BBQ Sweet BBQ Rub
• Heath Riles BBQ Butter Bath and Wrap
• Heath Riles BBQ Sweet BBQ Sauce
• Mustard
• Prairie Fresh Baby Back Pork Ribs
DIRECTIONS:
1. Get your grill up to temperature of approximately 275º.
2. Skin the membrane off of your baby back ribs and trim any excess fat.
3. Coat your ribs in mustard, or whichever binder your prefer, and coat both sides of your ribs in Heath Riles BBQ Sweet BBQ and Hot BBQ Rubs. Let it rest for 15 minutes.
4. Place the ribs on your grill unwrapped for 2 1/2 hours. Spritz your ribs once every hour. We used water to spritz, but you can use whatever you like. We also placed another block of wood on our charcoal every hour, as well.
5. Create your butter bath using Heath Riles BBQ Butter Bath and Wrap. It's 3/4 of a cup of Apple Juice and 1/4 of Butter Bath and Wrap per slab of ribs. We had two slabs, so we used 1 1/2 cups of apple juice and 1/2 cup of butter bath. Shake in your mixer bottle.
6. Take your ribs off of the grill. Place ribs in double wrapped aluminum foil meat side down, and pour 1/2 of your butter bath on each slab of rib. Place your ribs back on the grill for 1 hour, or until they reach an internal temperature of 204-208º.
7. Take your ribs off the grill and out of the foil. Glaze both sides of your ribs with Heath Riles BBQ Sweet BBQ Sauce and lightly dust the meat side of your ribs in Heath Riles BBQ Sweet BBQ Rub. It's called muddy style - a Memphis BBQ staple. Place back on your grill for about 20 minutes to carmelize.
8. Enjoy!
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