We’re sharing all the tips and tricks on how we make our competition pork ribs. We recently took home the 1st place trophy in ribs at the Montana Pitmaster Classic.
Supplies
Pork Rub
Sweet and salty work together with a little more heat to make give these ribs the perfect flavor. Small: 7.4 oz | Large: 13.9 oz
Competition Pork Ribs
This is the exact recipe we use when making competition pork ribs. Give it a try and let us know how turns out!
Equipment
- Smoker or Pit
Ingredients
- 1 rack pork ribs we use Compart Family Farms Duroc pork ribs
- Squeeze butter
- BBQ sauce we use Blues Hog Champions' Blend BBQ Sauce
Seasoning
- Montana Outlaw BBQ Pork Rub
- Kosmos Q Honey Chipotle Killer Bee BBQ Rub
Wrap
- Aluminum foil
- Light brown sugar
- 1/2 cup Salted butter We use Challenge
- Honey Use high-quality
- Montana Outlaw BBQ Pork Rub
- Kosmos Q Apple Cherry Jalapeno Rib Glaze
Instructions
- Trim pork ribs (see video for details)
- Season both sides evenly with a medium/heavy coat of Kosmos Q Honey Chipotle Killer Bee BBQ Rub, and a heavy coat of Montana Outlaw BBQ Pork Rub (meat should be covered). Pat in and tamp edges with excess seasoning. These rubs add amazing color.
- Let the ribs rest for 45-60 minutes in the refrigerator. The salt in the rubs will pull out the water in the meat and help keep it moist during the cook.
- Smoke for 2 hours at 275°-300°.
- Spritz with water at an hour and a half.
- Drizzle squeeze butter over ribs at first hour to keep moisture and add shine.
- Remove from smoker after two hours.
- Place a layer of brown sugar, 4 tbsp (half stick) butter, drizzle of honey, heavy sprinkle of Montana Outlaw BBQ Pork Rub, and a drizzle of Kosmos Q Apple Cherry Jalapeno Rib Glaze onto foil. Place ribs meat-side down and repeat this process on the back side. Double wrap in foil.
- Smoke, meat-side down, for 2 hours at 275°-300°, until internal temperature reaches 205°°. Test with metal temp probe, it should have no resistance when poked in.
- Remove from foil and drain excess fluid. Glaze all sides evenly with BBQ sauce and return ribs to the smoker on bed of foil to set the glaze.
- Glaze at 275°-300° for 10 minutes.
- Flip to see the bones to for a clean, square cut.
- Choose best 8 ribs - you'll want to test for tenderness and look for color, and consistency.
- Place in presentation box, 4 x 4 on a bed of kale.
- Using brush, make sure all exposed sides are lightly coated with BBQ sauce.
Video
Notes
When it comes to competition pork ribs, judges are looking for color, consistency and tenderness.
We cook 4 racks to ensure we have enough pieces to choose from when it comes to presentation.
