#competitionribs

These ribs are perfect for a barbecue competition because they have a dry rub that is just right, a tangy basting sauce, and a barbecue glaze that will make your mouth water. The tenderness and flavor of these expertly smoked ribs will wow judges and guests alike.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup apple cider vinegar. 1/4 cup yellow mustard. 1/4 cup honey. 1/4 cup barbecue sauce.

Instructions: Take off the membrane from the back of the ribs so that the flavor can get in better. For the dry rub, mix chili powder, garlic powder, onion powder, cayenne pepper, black pepper, brown sugar, and salt in a bowl. Spread a lot of the dry rub on both sides of the ribs to make sure it covers them evenly. Put the ribs in the fridge with the lid on for at least two hours, or overnight for even better flavor. Use your favorite wood chips for smoking to heat your smoker to 225F 107C. To make a basting sauce, put apple cider vinegar, yellow mustard, and honey in a small bowl and mix them together. Putting the ribs in the smoker and cooking them at a steady temperature for about 4 to 5 hours is recommended. For the last hour of smoking, baste the ribs with the sauce every 20 minutes to make a tasty glaze. When the ribs are between 190 and 205F 88 and 96C inside, carefully take them out of the smoker. Before cutting between the bones, let the ribs rest for 10 minutes. Top the competition ribs with a little barbecue sauce. Enjoy the tender, flavorful ribs that are good enough to compete!

Prep Time: 20 minutes

Cook Time: 300 minutes

Elevate your BBQ game with these competition-style ribs, featuring a savory rub, a sweet and tangy basting liquid, and a perfectly smoky finish. Guaranteed to impress judges and fellow competitors alike!

Ingredients: 2 racks of St. Louis-style pork ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon kosher salt. 1 tablespoon black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup yellow mustard. 1/4 cup apple cider vinegar. 1/2 cup honey. 1/4 cup apple juice. Wood chips for smoking apple or cherry.

Instructions: The membrane behind the ribs should be removed. To make the rub, combine the brown sugar, cayenne pepper, paprika, kosher salt, black pepper, onion powder, and garlic powder in a bowl. Apply a thin layer of yellow mustard to the ribs. Make sure the mustard-coated ribs are evenly covered by applying a generous amount of rub. To ensure the rub sticks, let the ribs rest at room temperature for half an hour. Adjust the smoker's temperature to 225F 107C and add some apple or cherry wood chips for flavor. After the ribs are in the smoker, make sure the temperature stays constant. To make a basting liquid, combine apple cider vinegar, honey, and apple juice. Use the liquid mixture to baste the ribs every 30 minutes after the first two hours. The ribs should be smoked for a total of five to six hours, or until they are 195F 90C inside. For the final hour of cooking, cover the ribs with foil to increase their tenderness. Let the ribs settle for half an hour prior to slicing and serving.

Prep Time: 20 minutes

Cook Time: 360 minutes