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The Rub SocietyCompetition vs. Backyard Ribs: Competition-style pork ribs differ significantly from the ribs you'd typically prepare for a backyard barbecue. In a competition setting, ribs are meticulously trimmed, seasoned, and smoked to achieve the perfect balance of tenderness, flavor, and presentation. The goal is to create ribs that are tender with a slight bite, not falling off the bone, and packed with layers of carefully developed flavors. Every step, from trimming to smoking and glazing, is executed with precision, keeping in mind that judges will be critiquing the ribs on taste, texture, and appearance. In contrast, backyard ribs might be more forgiving, with a focus on satisfying a crowd rather than adhering to strict competition standards.
Ingredients
- Pork ribs
- Yellow mustard (for binding)
- Meat Graffiti Vandal
- Smoky Pastures Sweet Dreams rub
- Apple juice (in a spray bottle)
- Honey
- Unsalted butter, melted
- Brown sugar
- Smokin' Mangoes Jalapeno Rib Glaze
- Aluminum foil
- Wood chunks (preferably fruitwood like apple or cherry) for smoking
Instructions
- Preparing the Ribs:
Trimming: Start by trimming the pork ribs to ensure they are uniform in shape. Remove any excess fat and any thin pieces that might overcook.
Removing the Membrane: Flip the ribs over to the bone side. Using a knife, carefully lift the membrane and peel it off using a paper towel for a firm grip. This step is crucial for allowing the rub and smoke to penetrate the meat, resulting in more flavorful and tender ribs.
Applying the Binder: Coat the ribs lightly with yellow mustard, ensuring an even layer. The mustard serves as a binder for the rubs and adds a subtle tang.
Seasoning the Ribs: Start by applying a generous layer of Meat Graffiti Vandal rub all over the ribs. Follow with a layer of Smoky Pastures Sweet Dreams rub. Gently pat the rubs onto the meat to help them adhere, but avoid rubbing them in, which can lead to uneven seasoning. - Resting the Ribs:
Allow the seasoned ribs to rest at room temperature for about 30 minutes. This resting time lets the rubs penetrate the meat, setting up a flavorful crust or bark during smoking. - Smoking the Ribs:
Preheat your smoker to 250°F (121°C) using a blend of fruitwood chunks for a sweet, clean smoke.
Place the ribs on the smoker, bone side down. Smoke the ribs for approximately 3 hours, spritzing them with apple juice every 45 minutes to keep them moist and to enhance the flavor.
Remember, smoking time can vary. Pay attention to the color and texture of the ribs. They should develop a rich, mahogany color with a firm bark. Use touch and feel as your guide. - Wrapping the Ribs:
Once the ribs have developed a beautiful bark and you see the bones starting to pull back slightly, it's time to wrap them.
Lay out a sheet of aluminum foil. Drizzle honey, melted butter, and brown sugar on the foil, then place the ribs meat side down on this mixture. Drizzle more honey, butter, and brown sugar on the bone side before sealing the foil tightly.
Return the wrapped ribs to the smoker, bone side up, and cook for an additional 1 to 1.5 hours. Check the ribs after an hour by gently unwrapping and testing for tenderness. The meat should pull back from the bones by about ¼ inch, and a toothpick should slide through the meat with minimal resistance. - Setting the Glaze:
When the ribs are tender, carefully remove them from the foil and place them back on the smoker, bone side down.
Brush the ribs generously with Smokin' Mangoes Jalapeno Rib Glaze and let them cook for another 30 minutes. This sets the glaze and adds a perfect finishing touch. - Final Check:
The ribs are ready when they have the right pull-back from the bones, and the glaze is sticky and set. Always rely on touch and feel more than time alone—competition-quality ribs should be tender but not falling apart. - Serving:
Let the ribs rest for 10 minutes before slicing. Serve hot, and enjoy the complex, balanced flavors that will stand out in any BBQ competition
