Competition Ribs Question

[Jerry N.]

I am going to do the Competition Ribs method today. I made the rub last night and there is a lot of it. This leads me to question, how much rub do you put on the ribs for this recipe? Do you sprinkle it on and rub it in or do you cover the ribs with the rub and rub it in?

I read one post that said he wasn't too happy with the taste when he tried them before foiling but he didn't report back after foiling to say whether or not the juice and the foiling toned down the rub.

 

[Steve Abrams]

It depends on what I'm trying to acheive & how I'm cooking the ribs. I don't know which rub you are using but, for me, if I want more heat I'll apply some rub before foiling.

If I'm rubbing the meat the night before I'll give it a lighter sprinkling of rub and rub it in. If I'm rubbing shortly before the ribs go on I'll give it a heavier coat and rub it in.

I've got calls in comps and back yards doing it both ways. Nothing consistant yet but I'm still kind experimenting. Back yard comps are the hardest because you can't rub your ribs the night before and your time for cooking is varied.

 

[Ed Pierce]

We coat ours the night before with a generous amount, let them marinate over night, then pull them and coat them with molasses (try it before you dog it). We smoke them for a few hours, then they get covered with a small bit of apple cider in the pan (you can add beer or apple juice to your foil) after that, they come back out and go on the grill and get a slight coating of sauce and a "dusting" of our rib rub with maple powder added to it. You could also try light powdered brown sugar added to your normal rub.

Keep in mind that we use the apple cider to help break down the connective tissues and soften the meat, and we use a liberal portion of the maple sugar added to our normal rub just to add that "what is that" flavor at the end.

We've done well in contests with this procedure. But tweak to your tastes and style.
hope this helped some what.Good Luck!!!!!