Competition Rib Recipe
- 1 2 Racks of St. Louis Spare Ribs
- 2 3 Tablespoons of Char-Griller Rib Rub
- 3 Spray Bottle
- 4 1 Cup of Sugar In The Raw
- 5 2 Tablespoons of Real Butter
- 6 1/2 Cup of White Grape Juice
- 7 1 Cup of your Favorite BBQ Sauce
Hey Guys, Last year I got my tail handed to me more times than I’d like to admit in the rib category at BBQ competitions. The only way to keep that from happening again this year is to do a lot of testing. That being said today we’re going to go through our competition rib recipe on both of these brands of rub and see what we like better.
- Fire up the Char-Griller Akorn to 275 degrees, add two chunks of cherry wood, and place your Smokin Stone in so we are cooking indirectly.
- Trim any heavy fat, the skirt, and remove the membrane from your ribs.
- Season 1 and ½ Tablespoons of rub per side of each rack of ribs
- Place the ribs on to the cooker and spritz with spray butter after 45 minutes and continue to spritz every 30 minutes after that.
- At the 2 hour mark wrap your ribs in aluminum foil with ½ cup of sugar in the raw, 1 Tablespoon of butter, and !/4 cup of white grape juice, wrap meat side down and put them back on the akorn.
- After an hour check the ribs for tenderness, this will be an internal temperature around 203 and probe tender.
- Take the ribs out of the wrap and put them back on the cooker for 2 minutes to dry the rub.
- Remove from the cooker sauce your ribs with as little or as much sauce as you want, slice, and serve.