Competition BBQ Ribs
Barbecue is a rite of passage for many, and especially in Texas where everything is done bigger and better. There are three keys to great competition-quality ribs to make them even worthy for entry into the Rib Cook Off at Fiesta San Antonio; smoke, time and lots of brew – for the chef of course! As any good Texan knows, forgo the sauce and honor the meat.
- St Louis Style Pork Ribs (should be 1/2 rack per person)
- Kosher Salt
- 1/4 cup chili powder
- 1/8 cup ancho chili powder
- 1/8 cup smoked paprika
- 1/2 cup salt
- 1/2 cup light brown sugar
- 1/2 cup cracked black pepper
- 1/4 cup cumin
- 1/8 cup granulated garlic powder
- 1/8 cup granulated onion powder
- Begin by mixing all of the dry rub ingredients together. The dry rub can be stored in an airtight container for up to 6 months.
- Prep your ribs thoroughly by trimming and flap or skirt meat (you’ll want just the ribs) and remove the tough membrane from the underside of the rack.
- Continue by rubbing 2 tablespoons of dry rub seasoning on both top and bottom of the racks. Let the seasoning sit on the slabs for at least 1 hour.
- Prepare your grill for indirect heat, I personally use charcoal briquettes pushed to one side of the grill. For gas grills turn on one half of the grill on med. The ideal temperature to achieve maximum goodness is 225 – 245 degrees.
- Once your grill is set add about 5 ounces of wood chips (soaked in water for 30 mins for charcoal/ dry in foil pouch for gas).
- Cook for at least 5 hours. The smoke will dissipate after about 40 -45 mins. Add an additional 4 ounces of smoking wood at that time. Remember you lose heat whenever you open the lid so keep that darned lid closed!
- After about 5 hours check your glorious ribs by taking a slab and let it bend slightly. If it breaks slightly on the bark, you’re ready to enjoy. I don’t typically add sauce but have at it if that’s your fancy.
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