Kyle’s Competition Ribs Recipe
Sweet, savory and fall off the bone, use this rib method on your next backyard cook (or competition). You can thank us later!
- 1 cup Chicken Stock
- ⅓ cup Soy Sauce
- ⅓ cup Worcestershire Sauce
- ¼ cup Apple Cider Vinegar
- 1 dash Hot sauce (Chalula or similar)
- ½ cup BBQue Texas HERE PIGGY PIGGY –Championship Pork Rub
- 1 cup Head Country Apple Habanero Bbque sauce
- 1 cup Central Market Cherry Jalapeno Bbque sauce
- 1 cup Cherry Apply Habanero Rib Candy
- ½ cup HERE PIGGY PIGGY – Championship Pork Rub
- 2-3 racks St. Louis Style Ribs
Remove membrane from the rear side of Ribs and trim any excess meat.
Remove end bones and meat to get a square rack leaving approximately 8 to 10 bones left.
Inject ribs between the bones with the injection we made earlier (be sure to get plenty of injection in the meat and inject from both sides).
Use a binder (mustard or similar) on the rear side first.
Cover lightly with 16 mesh black pepper and kosher salt.
Cover heavily with BBQue Texas – HERE PIGGY PIGGY – Championship Pork Rub
Repeat steps 4 through 6 on the front (meat)side of the ribs.
Place in a foil pan in the refrigerator for approximately 2 hours (overnight is fine if you have the time).
Time for smoking!
Preheat your smoker to 275 degrees.
Place the ribs on a baker’s cooling grate and place in the smoker.
Mist the ribs about once per hour with a mixture of 50/50 apple juice and apple cider vinegar.
Once the ribs reach 165 degrees internal (approximately2.5 hours) place them in foil pans and cover with foil until they reach 203 –206 degrees internal (approximately 1.5 hours).
Remove from the smoker and glaze the ribs with the glaze we prepared earlier – I prefer to put the glaze in a squeeze bottle for application but you can pour it on, spoon it on, or baste with a brush.
Once the ribs are glazed, reapply a light coat of HERE PIGGY PIGGY– Championship Pork Rub over the top of the glaze.
Place the racks back on the smoker uncovered for approximately 30 minutes or until the glaze has become tacky.
Remove from the smoker and slice your ribs usinga sharp slicing knife.
For competition rib turn in, dip all the ribs into your glaze before placing in the box. This will coat all sides of the rib with rich flavor and offer a better presentation. Also helps keep the ribs from drying out in the box.