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Char-Griller Professional Grills & Smokers

Certified Competition Smoked Ribs

Prep Time: 25 Min | Cook Time: 3 1/2 Hrs

Ingredients

  • 1
    Full Slabs of Spare Ribs
  • 2
    Sharp Knife
  • 3
    Yellow Mustard
  • 4
    Blues Hog Original Dry Rub Seasoning and Sauce.
  • 5
    Blues Hog Original BBQ Sauce
  • 6
    Sweet Baby Rays Barbecue Sauce
  • 7
    Char-Griller Grills Rib Rub.
  • 8
    Foil
  • 9
    Butter
  • 10
    Honey
  • 11
    Apple Juice (Non Concentrate)
  • 12
    Light Brown Sugar
  • 13
    Golden Protective Services Nitrile Powder Free Gloves

Here's the real barbecue ribs recipe, good enough to bring home a trophy in a competition! Make Certified Creole BBQ's famous Certified Competition Smoked Ribs. These Smoked Ribs are so tender and flavorful with a shiny BBQ glaze.

Instructions

Trimming

1. Using a sharp knife slice and remove the breast piece which is the rib tip from the rack of ribs and set the breast aside for rib tip prep later. Then square out the ribs by removing the ends only if the they are
not straight. Also remove any access fat from top/meat side of the ribs. 
  • Tip: If you can pull any fat, you should remove it. 
  • Tip: to remove the breast, line up your knife with the fat line that is between the breast and rack of ribs. Some of the bones when slicing may be tough and thick but apply some pressure for a clean snap/break

2. Flip the ribs over so the bones are facing up. Remove the flap meat and set aside for rib tip prep later. Remove the membrane and discard. Remove any access fat. 

Seasoning

1. Begin by leaving the the ribs bone side up. Apply coating of yellow mustard for a binder.

  • Tip: don’t apply yellow mustard or rubs on the sides of the ribs. This helps the exposed bones from getting burnt during the smoking process. 

2. Using Char-Griller Rib Rub & Loot N’ Booty Everything Rub, apply even coating of the rubs on the ribs.

  • Tip: using two rubs versus all three Rubs on the bottom of the ribs helps prevent the bottom of the ribs from burning during the Smoking process.

3. Flip rubs to the top/meat side of the ribs. Apply coating of yellow mustard for a binder.

  • Tip: seasoning the bottom of the ribs first will help prevent the top/meat side seasonings from being messy.

4. Using Blues Hog Original Dry Rub Seasoning, Char-Griller Rib Rub & Loot N’ Booty Everything Rub, apply even coating of the rubs on the ribs.

5. Ribs are now ready to be smoked. 

Smoking

1. Using the Char-Griller Grills Smokin’ Champ 1624, using the side firebox with fire up Fogo Premium & Eucalyptus Lump Charcoal blends. Use mesquite mini logs. Lock in the temperature to 220°-240°.

  • Tip: face the bone side of the ribs towards the side firebox. 

2. Spritz every 30-45 minutes with Apple juice and rotate ribs. 

3. Maintain Fire: add Fogo Charcoal and mesquite mini logs or chunks as needed. 

4. Smoke for 3 1/2 hours. 

Rib Wrapping

1. Using two pieces of foil, add butter, honey, blues hog original bbq/Sweet Baby Rays Barbecue sauces, rubs used, light brown sugar and apple juice to the foil. Then place ribs on top of the ingredients meat side facing down, then add additional butter, bbq sauce and rubs used to the bottom of the ribs. Fold the foil and they are ready for the pit again. 

2. Place back in the smoker with meat side down and the bones facing the side firebox. 

3. Allow to cook for 1 hour 30 minutes.

4. Remove ribs from the foil, sauce and leave on the smoker for 20 minutes.

  • Tip: discard the rib juices I using the Char-Griller drip pan that is under the grill grates and toss the foil away. 

5. Remove Ribs and allow to rest for 15 minutes. Slice and enjoy. 


Author: James Llorens
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