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
Tech Tinkering
