Competition Rib Recipe - HowToBBQRight Baby Back Rib Method

today what I'm doing is little competition red practice I've got a new little yoder pellet smoker thanks the 480 model I'm kind of playing with testing it out sitting out dozen competition and the first thing I'm going to cook on it is going to be some competition style ribs I've got four slabs these are already comp trimmed you can see the size of them standard two and a half and down low and back ribs pretty wide I always have my butcher trim them down to where they look better in the box and it just makes the slabs more uniform you can see they're kind of squared up I have pulled the membranes off what I look for in a competition ribs these straight bones a lot of times when you buy going back ribs or spareribs the bones or they'll be straight then they'll go off at crazy angles and that makes cutting them difficult but if we when you buy your ribs if you look for these straight bones though appearance will come out on the end that's a big part of your appearance score is how they look you'll notice I selected all these and the bones are straight as they can be these are really good copper it's not so much worried about the fat content on ones I want some fat I'm gonna render that down but I have trimmed them up first thing I'm going to do is buddy of mine Phil Wingo gave me some new stuff to try out in the skull there's no mercy and what it is it's like a pre rub it's got some pork flavoring in it and you know some salt some other seasonings that's going to kind of be a base layer instead of using the traditional mustard and he tells me that it's just the wammy jammy so I'm going to go ahead and give it a shot today and compare it to the way I've been doing ribs and all you do with this stuff is give it a light coating on each side let it work its way into the meat and I'll let it set a little bit before I come back and I want it to kind of get absorbed on with the moisture start pulling out of these ribs this flavor base to work its way in I feel promised me of some good stuff so I'm gonna hold him to it see how it does today now with my ribs here's how I traditionally doing you've seen me do this on videos hundreds of times but always give them a light coat of mustard that's just a binder help the rub stay on rub it in a little bit then I come back with my dry rub and I'll use killer hogs the barbecue rub you find it on my website it's the bomb diggity not only does it taste good and gives you that appearance that wow factor but those judges are looking forward when we designed it that's exactly what we were looking for there's some good rubs on the market but they're nothing like the BBQ rub to give you that final color now just come back a little like mustard on the top side give it a little rub in hit it with some more rub and I golike because I layer on as I go I'll make a base and I'll mop it on every 45 minutes while these dudes are smoking and they had a little more rub just build layers of flavor and color on them that's all they need to start we'll let this run a pre rub working in here and I'll come back and show you how I'm going to dust them the same out of the barbecue rub all right it's been about five minutes on the ribs that's what the directions on this no mercy says let it sit on the meat you can see it just blends itself into the meat and it's starting to make them kind of tacky that's the moisture coming out feel makes this at Top Chef specialty foods they have the all kinds of lines of rubs but he also is a co-packer TSS foods calm if you want check him out if you're thinking about getting a rub put together he'll help you but what we're going to do now is come back with them barbecue rub and it worked its way into the backside as well and I'm just going to come on with a white coating on top of the other of and it's already tacky enough to have its own it made its own bond by pulling moisture out of it so I don't have to worry about the mustard layer I'm anxious to see side by side what there's gonna be a noticeable flavor profile change by using this first pre rub but you see these other rubs they've already started working and I was talking about the appearance so she put it on and it starts bringing something much out of the meat you already get the appearance before it ever hits any smoke and you start out probably looking good like this you know the end result is going to be where you want there we go next thing we're going to get them on the cookers and it gets up to temp alright today I'm cooking these on a yoader why is 480 pellet cooker and it's a neat little unit that what I'm using cherry pellets to give me some wood smoke I just started thing on set the temp where you want it I'm cooking about 235 today and I'm just going to put these ribs on the racks can I get them separated here I know which ones these are the ones I put the three rub on these are the ones with just the mustard never gonna let them roll about 45 minutes I'll come out to base them rock and roll I just kind of use a little fall in here keep my hair you need I'm all about trying to keep it clean keeps a clean up part as easy as possible if you'll do a little pre work won't be so bad on you on the back end but let's get the lid down and let these dudes do their thing all right these rims have been on this is the second based been on right at two hours and it's getting close to time to wrap them but I'm going to go ahead and go ahead moist them up just a little bit more put just a little bit more rub on them and they got really good color look really good the smoke is just right I like the way it's kind of not real strong on the G odor it just keeps it just a light thin smoke that's exactly what you and the cherry pellet seem to be working really well I like the temperature range it's holding it recovers pretty quick too even today temperature like 44 degrees from the high to David we're still rocking and rolling these ribs will be ready to wrap they're about 15 20 minutes let's just go on a little bit but you see I dropped down to about 10 26 10 25 it'll cover now and it'll be right back up you know just few minutes it'll shoot back up to 230 where I've got it set but the others doing this job all right here we go wrapping ribs you've seen me do it once let me do the hundred times I always do the same process little based little dry rub come back with the magic blue bottle parquet margin this just gives it some richness the rivers still gonna render out a lot of fat that's why we wrap them in the foil but the butter just adds another get the flavor a little more richness and we have the brown sugar the honey course to make them a little sweet now rubs giving us the kick with the heat and the spice and the color that's all we do on that side I flip them over you can't really tell the difference between the two ribs the way I cooked them the ones that had the fill Wingo's product on them it was just like a pre rub just to give it some flavor but appearance wise they look the same but always wrap when people ask me do you go by time or temperature and I go by color once I get just the right amount of smoke on them they get this mahogany look that's when it's time to rattle that's what I always shoot for usually it's about two hours but you know occasionally sometimes smoke not be taking the way I want to and take a little bit longer but that's it now I always pull off in the fall to make a good seal so I'll fold that first layer over and crease it flip it back over and that will stay like this entire time I can flip that lip up come back over and I'm creating a total seal on these ribs nothing can escape and that's wrapped ribs right there 101 all right these ribs have been on by the hour and 45 minutes wrapped and I got the yoader set it about 2:35 and kind of fluctuates a little 5 degrees above or below but what I'm doing now is bring them in and checking for tenderness because I don't want to go too far if you go straight to ours it might be too far and this is what they look like you can see the juice that's cooked out and what I'm looking for here is bone pull and separation and I know these need to come off you can see that some of the bones are starting to come through from the KCBS rib this is where you want it it's got tenderness to where it would if I went ahead and twisted this enough it wouldn't take much to pop it right out but I don't want it to be falling apart now maybe on the NBN rib you would take it just a little bit farther but this is going to have that one bite that a judge is looking for and I still have to glaze these and put them back on so I'm going to pick up a little more tenderness but this is right where I want them and they look really good we got the ribs out of the full and all I'm doing is got a little bit of killer hogs barbecue sauce that we use not just gently mop it on them do both sides always start with the back side when we get flavors on both side of course I'll just use the same mop it's based on with rinse it out lightly brush it on it's real simple I'll come in I'll flip them I get the bones good so they don't look dry and then these will go back on the cooker for about another 30 minutes just long enough to let this glaze let this sauce sit I've got the ribs sauced now I'm going right back to the grate with them and I lowered my temp down to 225 is I'm gonna let these sit on here about 30 minutes and I don't want this sauce to burn I'll keep an eye on it but I just want to about 225 is enough to really caramelize and set this sauce I'll go ahead and close it down but I want to talk to you a little about this Yoder smoker this thing was pretty slick when I got up this morning I just come out here plugged it up hit on and set my template to 35 and it kicks on and it burns off these little pellets and these are barbecuers delight pellets I'm using the cherry today I probably put about 10 pounds in the hopper and it's you know I still got to pray about half so it's probably burned about 5 pounds of pellets today but these are gutters a real slick little grill so far I mean I love the smoke that it's put on these ribs it grape gave them just the right color this is the for the why it's 480 and it has 480 square inches of cooking it also has another rack that goes in the top to give you multiple levels so you could cook a little more on I removed it so and cooking anything up there today but the aluminum foil is only on it just for protection easy cleanup but it'll come right back up the temp and this thing is a pretty slick little grill man if you ever uh looking for a pellet grill or never cooked on one I highly recommend it give me a call or email I'll tell you all about them

Channel: HowToBBQRight

Views: 2,056,108

Rating: 4.7312684 out of 5

Keywords: baby back ribs recipe, competition rib rub recipe, barbecue ribs recipe, competition bbq ribs recipe, pork ribs recipe, barbecue rib recipe, bbq ribs recipe, baby back rib recipe, competition ribs recipe, competition rib rub, bbq pork rib recipes, bbq competition secrets, competition rib recipe, competition bbq, competition bbq ribs, competition style ribs

Id: CevV-HkDbBM

Length: 12min 21sec (741 seconds)

Published: Tue Feb 19 2013