Competition Rib Glaze Recipes

COMPETITION BAR-B-Q RIBS

Steps:

• Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
• Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.
• Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.
• Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.
• Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.

COMPETITION RIB GLAZE

Steps:

• 1. Whisk all ingrediants together in a small cold sauce pan.Heat over medium heat untill disolved completely (About 4 minutes). If it starts to boil remove from heat or turn down immediatly. AS SOON as you remove ribs from pit, brush coat ribs with a generous brushing of glaze. Serve after 5 minutes.

COMPETITION RIBS

Steps:

• 1. Get smokers started and make sure the internal temperature of the grill is 250 degrees. Open packages of ribs, and pull membrane from the backside of each rib rack. Cut skirt bones away from rib bones. This will become a St. Louis style cut of ribs.
• 2. Take each St. Louis rack of ribs and dust with your favorite rib rub. Make sure your smoker is up to 250 degrees, and place each rack on your smoker for 2 hours.
• 3. After 1.5 hours, start making & warming the sauce: Honey, brown sugar, agave nectar and squeeze butter.
• 4. After 2 hours of smoking the ribs, place each rack on a cookie cooling rack on the cookie sheet or inside the large aluminum pan. Brush each rack of ribs with warmed sauce and cover pan or cookie sheet tightly with aluminum foil. Place ribs back on smoker for another 2 hours.
• 5. After the 2 hours, open foil and brush ribs again with pan drippings and remove from cookie sheet/pan onto smoker again for 30 minutes.
• 6. Lastly, glaze your ribs with your favorite sauce and let ribs smoke for 30 minutes to allow your sauce to set on the ribs.