AWARD WINNING BBQ PORK RIBS
I have won many BBQ competitions with this recipe. They are outstanding in a smoker but, can also be done in the oven or on a grill. If you cook them in the oven use baby backs and reduce the cook time. Serve with potato salad and Cole Slaw. It takes years of practice to be able to cook great ribs, this recipe will help you out tremedously. I use Head Country BBQ Sauce if i am not making my own (Recipe #322637) but any good bbq sauce should work. You can purchase Head Country online at http://www.headcountry.com. Have fun and enjoy the art of Barbequeing!
Provided by srooc1
Categories Southwestern U.S.
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Season Ribs with Salt, Pepper, Granulated Garlic.
- Place ribs in a smoker, grill or a cook bone side down for 1 hour @ 300 degrees.
- Place all sauce ingredients in a sauce pan and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- After ribs have cooked for 1 hour baste with sauce.
- Repeat basting every 15 minutes.
- Cook for 3-4 hour or until done and tender.
- Enjoy.
CONTEST-WINNING BARBECUED SPARERIBS
Meet the Cook: All of us - my husband, our two sons (19 and 16) and I - love to eat barbecued ribs. But the closest rib restaurant to us in Denver, 150 miles away. So I came up with this recipe. It's now our traditional meal on the Fourth of July. -Jane Uphoff, Idalia, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine the first four ingredients; rub over ribs. For sauce, combine the remaining ingredients; set aside. , Grill ribs, covered, over indirect heat and medium-low coals for 1 hour, turning occasionally. Add 10 briquettes to coals. Grill 30 minutes longer, basting both sides several times with sauce or until meat is tender.
Nutrition Facts :
WORLD CHAMPIONSHIP BABY BACK RIBS
The sauce in this recipe has always been our "mother" competition sauce--the base we use to make the sauces we serve for competition judges. It is very forgiving for tweaking, so use it as a palette with which to add your favorite flavors. One of my favorite variations is to add a cup of peach or mango puree to 2 cups of the sauce for a fresh taste. When cooking competition chicken, I leave out the diced onion and substitute 1 tablespoon of onion powder, as I like a smoother finish on chicken.
Provided by Food Network
Categories main-dish
Time 13h35m
Yield 6 to 12 servings
Number Of Ingredients 29
Steps:
- For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few "pulses" until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin and paprika in a bowl and hand stir until well incorporated. Store in an airtight container.
- For the BBQ mother sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Turn the heat to low if the onion is cooking too fast--you don't want it caramelized or browned. As the onion is getting close, add the garlic and cook until lightly golden, about 2 minutes longer. Add the ketchup, honey, tomato paste, vinegar, brown sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well. Slowly add up to 1/2 cup water until the sauce reaches the consistency you like. A slightly thick consistency is best. Add about 3 tablespoons of the basic BBQ rub, stir well and taste. The sauce should have a good, well-rounded flavor. Add more of the basic BBQ rub in 1-tablespoon increments until your desired flavor is achieved, up to about 1/2 cup total. Cool and store in an airtight container in the refrigerator for up to 10 days.
- For the ribs: Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking.
- Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours.
- Prepare a smoker to run at 225 degrees F with around 4 chunks of apple wood and 4 chunks of cherry wood so that the wood will smolder throughout the cooking. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure, massaging them in. Don't get it too thick or paste-like, as this will give you a dark appearance when cooked. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250 degrees F. Apply the basic BBQ rub and mustard to both sides of the ribs as before. On the top sides, slather approximately 1 tablespoon of honey over the surface of each slab, then sprinkle heavily with the turbinado sugar. Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour approximately 1 to 2 ounces of the grape juice into the bottom of each foil package, then finish wrapping the ribs but don't crimp the edges--you want steam to be able to escape.
- Return the ribs to the cooker for 2 hours, then test for tenderness. (I cook ribs in this stage until they look overdone and too tender. Don't worry, they'll tighten up. If they still have too much texture, leave them in for 20 to 30 more minutes.) Remove the ribs from the cooker, open the foil and drain off the liquid. Using the foil as a tool, "roll" the ribs over so the bone side is up, glaze with the BBQ mother sauce, then roll them back over and glaze the tops. Using long tongs, carefully remove the ribs from the foil and place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to "glisten" the ribs, then lightly sprinkle with chipotle powder before serving.
ALMOST-FAMOUS BARBECUE SPARERIBS
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
- Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
- Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
- Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
- Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
- Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
- Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
- Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.
AWARD WINNING RIB RUB RIBS
Ok,while I haven't REALLY won any awards for this, I believe it's only cuz I haven't submitted it for any! Active work time is minimal, but setting and soaking and slow cooking are all added into the cook time.
Provided by ladycook
Categories Meat
Time P1DT4h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 24 hours in advance of smoking: Place Vinegar in a new clean squirt bottle.
- Peel membrane off the inside of the ribs and trim off any large thick pieces of fat.
- Mix together all the dry ingredients well.
- Lightly spray mist the ribs with vinegar to moisten.
- Evenly and generously coat all surfaces of the meat with the rub, massaging the ribs. (as Emeril would say, it makes them happy).
- Cover the ribs and allow to marinate for about 24 hours.
- Gas Grill Cooking Directions:
- Soak Hickory wood chips in water overnight. Place in a large disposable aluminum pan. (allow some of the water in the pan but not so that they're swimming) Cover the pan tightly with aluminum foil. Poke some holes in the foil.
- Place the pan under the grill racks directly on top of the shield above the gas burner. Set heat to lowest setting and replace grill racks.
- Smoke ribs at 200 degrees F. about 3-1/2 hours.
- DO NOT LET THE TEMPERATURE GO ABOVE 200D DEGREES. It's going to smoke like crazy, if you've never smoked before, don't panic. Turn the ribs once or twice during cooking, but open the lid as little as possible (except to crack open a bit to lower temp if needed).
- if you like, in the last few minutes of cooking you can slather on some of your favorite barbecue sauce.
Nutrition Facts : Calories 94.3, Fat 1.6, SaturatedFat 0.3, Sodium 4753.6, Carbohydrate 20.5, Fiber 4, Sugar 11, Protein 2.4
PRIZE WINNING BABY BACK RIBS
A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!
Provided by BONNIE Q.
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
- In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
- Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
- Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
- Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 16.9 g, Cholesterol 117 mg, Fat 30 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 11 g, Sodium 581.8 mg, Sugar 11.1 g
CONTEST-WINNING BARBECUED CHICKEN
When our neighborhood has a cookout, I always take along this chicken and watch it quickly disappear! My family loves this recipe because of the zesty seasoning blend and no-fuss barbecue sauce. -Linda Scott, Hahira, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Pat chicken pieces dry. In a small bowl, mix spice rub ingredients; reserve 1 tablespoon spice rub for sauce. Rub remaining spice rub on all sides of chicken., Grill chicken, uncovered, over medium heat 20 minutes, skin side down. Meanwhile, combine all sauce ingredients; stir in reserved spice rub. Turn chicken; grill 20-30 minutes longer or until juices run clear, basting frequently with sauce.
Nutrition Facts : Calories 471 calories, Fat 21g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 2062mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 1g fiber), Protein 42g protein.
MEMPHIS HOGAHOLICS AWARD-WINNING RIBS
I was watching a show on TV about a BBQ contest and the "Hogaholics" were a group that won with their ribs. I went online and found the recipe and everyone at my house loves it.
Provided by dissonance79
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 35
Steps:
- Dryrub: Mix together.
- Basting Sauce: Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. Recommended for pork and game.
- Wet Sauce: Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue.
- Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. Cook slowly for 3-1/2 to 4-1/2 hours, basting every 45 minutes to hour. Serve with Wet sauce on the side, or (not recommended by purists) baste with Wet sauce the last 1/2 hour.
- NOTES: I have never cooked them for the 4 hours it calls for. I usually use the indirect grilling method on my gas grill and keep them on fairly low heat for an hour and a half.
Nutrition Facts : Calories 1313, Fat 16.1, SaturatedFat 7.8, Cholesterol 30.5, Sodium 11901.8, Carbohydrate 278.4, Fiber 8.1, Sugar 246.9, Protein 18.5
AWARD WINNING RIBS
Here's another recipe from Diana Sauce.com for ribs, its very good - For sweet and sticky ribs, use Diana Sauce, Maple or Honey Garlic flavours on the grill.
Provided by Chef mariajane
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Slice between the bones to cut each rack into two equal portions. Brush ribs with marinade. Transfer ribs to a Dutch oven; drizzle with any remaining marinade. Add enough cold water to cover the ribs. Set the Dutch oven over high heat; bring to a boil. Reduce heat to low. Simmer ribs, partially covered, for 1 hour or until fork tender; remove ribs. Preheat grill to medium. Brush ribs with half of the sauce. Grill ribs, turning and basting frequently with remaining sauce, for 20 minutes or until ribs are very saucy and tender.
Nutrition Facts : Calories 1344.2, Fat 108.2, SaturatedFat 40.7, Cholesterol 353.8, Sodium 854.1, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 78.7
AWARD WINNING RIBS
Make and share this Award Winning Ribs recipe from Food.com.
Provided by nchappelle05
Time P1DT3h
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Mix up all sauces up in a bowl until blended.
- put the ribs in a deep glass dish and spread sauce over them. Flip them over and repeat, but don't use all of it.
- Marinate for 24 hour in the refrigerator.
- take them out and roast at 300 degrees Fahrenheit for 2 hours.
- Take them out and cool. Mix the water and beer and pour into a spray bottle. Fire up the grill and grill them, spraying with the water/beer mix with every flip. Eat right away.
Nutrition Facts : Calories 29.2, Fat 0.1, Sodium 300.3, Carbohydrate 5.5, Fiber 0.1, Sugar 1.7, Protein 0.5
More about "contest winning barbecued spareribs recipes"
BBQ RIBS FOR COMPETITION RECIPE AND AWARD WINNING TRICKS
From amazingribs.com
4.2/5 (83)Category Dinner, Lunch, Main Course
- Prep. Remove the membrane from the slabs of ribs (read more on removing the membrane here).
- Season the ribs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs consist of only about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unseasoned.
- Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F and add two to three chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side.
- Once the smoker or grill is ready, brush both sides of ribs with mayonnaise and season with Meathead's Memphis Dust dry rub.
THE BEST SMOKED BBQ RIBS YOU'VE EVER TASTED: LAST MEAL …
From amazingribs.com
Category Dinner, Lunch, Main CourseCalories 61 per serving
- If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin 'n' trim ribs and here's a quickie 1 minute video of the technique.
- Next it is time to add the salt. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% bone, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining.
11 BEST DRY RUBS FOR 2022 - BBQ RUBS & SEASONINGS FOR GRILLING
From bestproducts.com
OUR 30 BEST BBQ RIBS RECIPES - TASTE OF HOME
From tasteofhome.com
8 AWARD-WINNING RIB RECIPES | COOL MATERIAL
From coolmaterial.com
CONTEST-WINNING BARBECUED SPARERIBS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CONTEST WINNING BARBECUED PORK CHOPS RECIPE
From crecipe.com
WORLD CHAMPION COMPETITION RIB RECIPE - SECRETS TO SMOKING
From gquebbq.com
AWARD WINNING BBQ PORK RIBS RECIPE - FOOD.COM
From pinterest.com
COMPETITION RIB RECIPE - HOWTOBBBQRIGHT
From howtobbqright.com
BARBECUE RECIPE: AWARD-WINNING RIBS | HUFFPOST LIFE
From huffpost.com
AWARD-WINNING BARBECUED RIBS - NEW ENGLAND TODAY
From newengland.com
2022 - TO DO CANADA
From todocanada.ca
CONTEST WINNING BARBECUED CHICKEN RECIPE
From crecipe.com
CONTEST-WINNING BARBECUED SPARERIBS
From crecipe.com
RIB RUB AWARD WINNING EASY RECIPE - GRILL MASTER UNIVERSITY
From grillmasteruniversity.com
BEST BBQ SAUCES FOR RIBS - THE SPRUCE EATS
From thespruceeats.com
OUR PITMASTER'S AWARD-WINNING RIBS RECIPE - SILVER OAK
From silveroak.com
OVEN BAKED BARBECUED SPARE RIBS - THE FOOD HUSSY
From thefoodhussy.com
AWARD WINNING SMOKED PORK RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
AWARD-WINNING BBQ CHICKEN AND RIBS - HIDDEN GEMS VANCOUVER
From tryhiddengems.com
CONTEST-WINNING BARBECUED SPARERIBS | RECIPE | RECIPES, FOOD, …
From pinterest.com
AWARD WINNING BBQ PORK RIBS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PRIZE-WINNING BARBECUE RUB RECIPE | MYRECIPES
From myrecipes.com
AWARD WINNING BBQ PORK RIBS - THERESCIPES.INFO
From therecipes.info
CONTEST-WINNING BARBECUED PORK CHOPS
From crecipe.com
BBQ RIBS: JOHNNY TRIGG RIBS - SMOKED BBQ SOURCE
From smokedbbqsource.com
COMPETITION RIB RECIPE - YOUTUBE
From youtube.com
BBQ AND GRILLING COMPETITIONS - MEATHEAD'S AMAZINGRIBS.COM
From amazingribs.com
AWARD WINNING RIBS RECIPE - PIT BARREL COOKER
From pitbarrelcooker.com
CONTEST-WINNING BARBECUED SPARERIBS RECIPE
From crecipe.com
AWARD WINNING RIBS AT THE FOOD FESTIVAL EDITORIAL PHOTOGRAPHY
From dreamstime.com
ULTIMATE PORK SPARE RIBS FOR NATIONAL BARBECUE MONTH: …
From foxnews.com
You'll also love