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Competition style - Perfect Ribs

Category: RUBS

Author: Pitmaster Tem

Date: 1/25/2016

Rating:

(3.7) by 3 users

Ingredients:

Rib Rub:
2 cups packed light brown sugar
1 cup kosher salt
¾ cup sugar
½ cup garlic seasoning
¼ cup chili powder
¼ cup lemon pepper
¼ cup onion salt
¼ cup celery salt
2 tablespoons freshly ground black pepper, coarsely ground
1 teaspoon cloves, crushed
1 tablespoon cayenne
½ cup Mrs. Dash, original blend
¼ cup salt

Ribs:
2 4-to 5-pound racks of spareribs
½ cup Italian salad dressing
½ teaspoon freshly ground black pepper, coarsely ground
½ cup packed brown sugar
1 cup minced dried onion
1 cup Rib Rub
20-ounces favorite BBQ Sauce

Instructions:

First prepare rib rub by thoroughly mixing all rub ingredients. Store in airtight container.

The night before smoking, trim your ribs of all excess fat and remove sliver skin from back of rack. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for 4 hours, turning occasionally. Remove and wipe dressing off.

Sprinkle each rack with pepper then ¼ cup of brown and ½ cup of the onion flakes. Wrap each rack in plastic and refrigerate overnight. The next morning remove from wrap and wipe sludge off ribs.

Generously coat front and back of ribs with Rib Rub and using your hands, rub seasoning into meat and set aside.

The smoking process will take 6 hours. Using a chimney charcoal starter get 15 briquettes red hot. Place coals on one end of the grill and place 1 pound of green hickory around coals. Use water- soaked hickory chunks if you can't get fresh-cut hickory. Keep internal temperature of the grill (or smoker) at 200 to 225 degrees. Add more charcoal and hickory chunks every hour as needed.

Place ribs bone side down but not directly over hot coals. After 3 hours, remove ribs from grill and wrap in aluminum foil. Place back on grill/smoker for 1½ to 2 hours or until fork tender. Careful, there is a fine line between done and over done. Rib are hard to temp but shoot for 180 degree pull.

Next build a real hot bed of coals over the entire bottom of grill. Be careful because this next step goes quickly. Place ribs back on grill to add char flavor. When meat becomes bubbly it is done.

Slather with barbeque sauce. Let heat caramelize sauce. This caramelizing along with the charring and slow smoking is the secret to tender smokey ribs just like the Championship pit masters.