Click here for a PDF version of recipe: COMPETITION STYLE RIBS
Prep Time: 45 Minutes Cooking Time: 4 Hrs
- 2 racks of Farmer John St. Louis Cut spare ribs
- ¾ cup of Bigmista’s Perfect Pork Rub or Basic Pork Rub
- ½ cup honey
- 1 cup brown sugar
- ¼ cup white grape juice
- 1 cup of your favorite BBQ sauce
- Mojobrick or fistful of wood chips (Cherry or Apple is preferred)
Basic BBQ Rub
- ½ cup kosher or sea salt
- ½ cup raw sugar
- ¼ cup paprika
- ¼ cup garlic powder
- ⅛ cup black pepper
- 1 tsp. cayenne
Grill Prep – Temp should be 275 for optimum cooking
Light the burners on one side of the grill. Wrap half a fistful of wood chips in foil poked with a few holes in the top. Place the foil on the burner.
Use a chimney starter (never lighter fluid) and light 10 briquettes. Bank another 30 briquettes against one side of your cooker (don’t block the air vent) along with two wood chunks for smoke. When the briquettes in the chimney are hot, pour them on one side of the unlit charcoal. Leave your top vent wide open but close your bottom vent so that it is only ¼ open. This will insure that you have a long burn time with your coals. The lit ones will gradually light the unlit coals for a slow burn. Then, wrap half a Mojobrick in foil poked with a few holes in the top. Place the foil on the charcoals.
- Peel the membrane from the back of the ribs using a butter knife, a spoon or paper towels
- Season both sides of each rack with about ¼ cup of rub.
- Put the ribs in the middle of the grill away from your coals and close the lid and cook for 3 hours (don’t open unless you see fire)
- Your ribs should have a nice brown color (touch them with your finger – the outside should be dry) If the rub comes off on your finger, they need to cook longer
- Layout 4 sheets of aluminum foil long enough to wrap your ribs foil in sets of two
- For each set of foil you’re going to sprinkle a handful of brown sugar the length of a rack of ribs, drizzle honey over the brown sugar and then the 2 tablespoons of the grape juice
- Put a rack of ribs on top of the sugar mixture, meat side down
- Put the same amount of the sugar, honey and grape juice on the bone side of the ribs and wrap the rack in the two sheets of foil
- Put the foil pack on the grill for another hour
- After an hour, open the foil pack and poke the ribs between the bones with a toothpick (if it slides in with NO resistance, move on to the next step – if not, close the foil and cook longer)
- When the ribs are done, remove from foil and brush with your favorite sauce. (WARNING – Liquid in the foil is extremely hot)
- Place ribs back on the grill for 15 minutes to set the sauce
- Remove, slice and eat!
Here’s the 411 on getting your grill ready!