Competition Ribs

How to make Competition Ribs Recipe - Ribs are the quintessential backyard torchbearer. Once you master these delicious meat sticks, you are designated awesome for life. My award winning ribs take an onslaught of sweet and tangy flavors to another level.

Serves: 6

Ingredients:
3 racks St. Louis spareribs
1/2 cup canola oil
4 cups apple juice, spray bottle
2 cups honey

Rubs:
1 cup Kosmos Q Dirty Bird
1 cup turbinado sugar
1 cup Plowboys Yardbird
Foil Wrap
1 cup Parkay Squeeze
1/2 cups dark brown sugar
1/2 cup Tiger Sauce

Sauce:
4 cups Blues Hog Original, warm Instructions

Method:
Apply a light coat of canola oil on all the ribs. Apply the rubs and turbinado sugar evenly on each rack. Let ribs sit at room temperature to develop glaze (1 hour).

For Smoke:
Set up smoker at 250 degrees F. Place ribs on grill and add cherry wood to the fire to develop the smoke ring. Spray apple juice after the first hour, then every 20 minutes thereafter. Check ribs at 2 hours; smoke no longer than 3 hours.

For Foil Wrap:
Prepare 3 foil wraps: 2 sheets of foil for each rack of ribs, long enough to wrap completely. In the center of the foil wrap, layer the ingredients. Place the ribs meat down on the ingredients; apply wrap ingredients to bone side too. Wrap tightly with 2 sheets of foil and cook for up to 2 hours, checking ribs after 1 hour.

For Unwrap:
When the ribs are tender, unwrap foil. Turn meat side up. Cook for 1/2 hour in the foil juices. Spray with apple juice every 10 minutes to keep surface moist.

Rest:
Remove from cooker after 30 minutes. Rest ribs in unwrapped foil; place in cooler until needed.

For Slicing:
On a cutting board, place ribs meat side up. Apply sauce and brush to coat evenly. Slice straight ribs with slicing knife. Pick 6 to 8 ribs, place in a foil pan, and apply more honey. Apply warm barbecue sauce to the ribs.

Finish:
Arrange in a staggered stack (4 bottom, 4 top) in box. Turn in box.