Competition Rib Recipe

Competition Rib Recipe

For this cook Heath used my Trager grill running at 275⁰ with a mixture of Hickory and Cherry pellets for smoke flavor. The ribs go on the grill for about 2- 2 ½ hours or until the rub adheres to the meat and then they’re wrapped.

In the wrap apply a light layer of Honey rub and lay the slab meat side down. Add a touch more Honey rub to the back side and ¾ cup of Heath’s Butter Bath mixture (it’s a powdered form of Brown Sugar, Butter, Honey, and other spices mixed with apple juice). Be sure to double wrap the ribs so the bones don’t poke through the foil.

The ribs go back on the pit for an hour to tenderize and Heath pulls them off the pit when the internal temperature reaches 204 – 208⁰.

He carefully takes the each slab out of the foil wrap and dust the back side with his Sweet Rub and light glaze (1 cup Sweet BBQ Sauce & ½ cup Tangy Vinegar). Then repeats the same process on the meat side.

The ribs go back on the pit for 15-20 minutes to set the glaze and then it’s time to serve them to the judges.

These ribs had a beautiful appearance and perfect texture, but the best part was the flavor.

Source: HowToBBQRight