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
Best BBQ Ribs Ever - Recipe from AmazingRibs.com - BBQFOOD4U
This is the recipe for making the best barbecue ribs you ever tasted. They are marinated in a dry rub, then smoked low and slow, the sauce is added near the end and sizzled on. Just like the champion pitmasters and the best rib joints do it. Meathead Goldwyn - AmazingRibs.com
Full recipe information -
Memphis Dust information -
Get Meatheads Book on Amazon -
Get Meathead's Book - Named Southern Living 100 best cookbooks of all time. NY Times Bestseller. I'd say the best BBQ book that has great in-depth information for everyone to cook better BBQ.
Help support a small food video creator so I can make more recipes for people to enjoy. I have over 150 original recipes creations to get done but can't really afford to get it done without outside help so anything truly helps.
Thanks for watching.
Equipment & Products Used Available on Amazon
BBQ -
Knifes -
Charcoal -
Tongs -
Meatheads Number #1 BBQ Book -
BBQ RIb Tips from an World Champion.mov
8 time world champion Three Little Pigs member Rob Russell and EscapeHatchDallas.com offer world-class tips for smoking bbq ribs
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!
Connect With Malcom Reed:
FB -
T -
IG -
Malcom's Podcast -
For Malcom's BBQ Supplies visit -
Bourbon Barrel Ribs
Baby back ribs smoked with oak barrel staves and glazed with a delicious bourbon bbq sauce.
Baby back ribs are one of my favorite things to smoke. They are certainly something I grew up loving. I've also made the finals at the Memphis in May World Championship cooking back back ribs while partnered with my buddy Curtis Nations, so they are near and dear to my heart!
Recipe:
Bourbon BBQ Sauce:
Meat Church BBQ Supplies: meatchurch.com
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:
Subscribe: | Website:
Watch the newest videos:
Follow Meat Church BBQ
Instagram:
Facebook:
Twitter:
Watch more videos!
Shop Playlist:
Recipes:
Beef Recipes:
Most Popular:
About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Ribs #BourbonBarrelRibs
How To BBQ Championship Ribs By The Champs | Cooking Up a Story
For our YouTube audience: 25% off original designs- ends August 31. - all store products...
If you want to take your q'ing to the next level, check out this short clip from some guys that truly know barbecue. If it whets your appetite for more, check out our store (link bellow) for the full 72 minute DVD* containing all 3 world champion bbq'ers, the National BBQ News called second to none...
Please check out our DVDs
Titles include:
BBQ Secrets: the Master Guide to Extraordinary Barbecue Cookin'
Inside the World of Championship Barbecue
Cake Decorating: Fun with Fondant
For a free pdf download of the recipe booklet from the BBQ Secrets DVD:
Check out our new series:
Food Farmer Earth - a journey of wide discovery about our food
Cooking Up a Story - Bringing the people behind our food to life
Subscribe to receive the latest videos:
Follow us:
Google+
twitter
Facebook
Pinterest
Website RSS Feed
Competition Rib recipe from World BBQ Champion Russell Gwatney and Rick Dalton on a pellet smoker!
This competition style BBQ Rib recipe is made easy using our BBQ spices, JRG BBQ Rub and Rusty dust! You can easily make these for your family and friends! Our how-to video with our world championship spices will make your BBQ Ribs a winner whether you are cooking for a BBQ competition or loved ones! Make these easy smoked Memphis Style BBQ ribs using your pellet smoker.