Competition Pork Ribs Recipe
So you want to see what a real competition ribs taste like? Well this competition ribs recipe pulls out all the stops and spares no expenses. These BBQ ribs will end up looking shiny and will taste very sweet. Be prepared for sugar shock as these ribs will be candy on a bone, but they are very good. This exact competition ribs recipe has won many trophies.
- 2 racks of ribs – baby back or St. Louis ribs
- ¼ C yellow mustard or vegetable oil
- 1-2 C Grilla AP Dry Rub
- 1 1/2 C brown sugar
- 2 sticks Kerrigold butter (or any REAL butter)
- 2 C Grilla BBQ Sauce
- 1 C honey or corn syrup
- 1 clean spray bottle
- 3 C Martinelli’s apple juice
- ½ C apple cider vinegar
- ¼ C vegetable oil
- ½ C Grenadine
Start by pulling the silver skin on your ribs and coating with the oil/mustard. Put a medium coat of rub on the ribs, and let them sit in the refrigerator for at least 4 hours (6 to 8 hours is better).
Remove the ribs from the refrigerator and let them rest at room temp for about 45 minutes. If all of the rub has been absorbed by the ribs, lightly redust them.
Mix together the rib mist ingredients and mix well, be sure to shake this mixture up just before using it each time.
Preheat grill to 250 degrees.
Place the ribs on the grill and let cook for an hour. After the first hour, lightly redust every 30 minutes for the next 2 hours. Then use the rib mist and mist the ribs just until the ribs are slightly moist. You don’t have to overdo it with the mist. You just want to moisten them.
At the 3 hour point, the ribs will be about half done and it’s time to foil. Pull two sheets of foil large enough to tightly wrap your ribs. You may want to use 2 sheets per rib if you are worried about putting a hole in your foil.
In the first foil wrapper lay down 1/3 cup of the brown sugar and then lay half of one stick of butter on this. You can cut the butter into squares and lay them across the whole pile of brown sugar. You are making a bed for the ribs to lay on—you will lay the ribs meat side down into the bed of brown sugar/butter.
Next repeat laying down 1/3 cup of brown sugar and the rest of the butter on the bone side of the ribs. Now take the foil and wrap them tightly and place back on the grill.
Mix together your glaze and locate a silicon brush to apply.
At this point, check the ribs every 30 minutes until they are done. You will know they are done when the meat is well pulled back from the bone and you test the ribs by pulling up on one bone and it breaks free without any meat attached.
Once the ribs are done, take the foil, open it and fold down the sides of the foil to make a tray or boat. You will then redust the bone side of the ribs with rub and flip the ribs over so the meat side is up.
Next starts the glazing process.
Bring your grill down to 200 to 225 degrees. Now you are trying to set the sauce you are about to apply. Lay down a medium coat of the sauce, leave the foil open and close the grill. Wait 15 minutes and repeat until you are happy with the color and sheen in the sauce.
Remove from grill and serve.