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"Competition Ribs" in Pork Recipe forum


 
Appears that this was posted several years back and just curious if folks are still using it to this day? Any changes? Looking to do some BB's for Superbowl Sunday and it seems like a good choice. Open to suggestions. Thanks in advance.

Rich

Apologies if this is the wrong forum to pose the question. Just getting use to things around here.
 
I'd suggest trying the BRITU recipe if you haven't already done so. Even if you just use the rub and your own cooking method. Lots of good rub recipes out there; Just find one you like with the balance of ingredients you prefer.

Here's how I do it, and my results are always awesome. De-membrane, let the rub soak in overnight if you can; Minion start method, 3 chunks of apple, 2 chunks of cherry; 225 to 240 for 3 hours bones-down, foil for 45 minutes with apple juice, back on the smoker, all vents wide open and temp about 260 to 275 for about 45 minutes. Apply glaze/sauce with about 30 minutes in your cook. Bend-test or toothpick to see if they're done; if they are, let 'em rest in foil for a few minutes, then sit back and soak up the accolades.
 

 

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