Competition Ribs For the Win!
Make these competition-style ribs in your backyard to absolutely delight your guests!
Featuring Honey Chipotle by Red Beard Seasonings & Mike's Original Southern BBQ Sauce by Southern City Flavors from our "Low & Slow, Bro" BBQ box!
Know a rib obsessive? Our complete guide to smoking ribs covers every style, and if you're shopping for one, the BBQ gift guide has picks at every budget.
Recipe Video:
Competition layering, in one box: Big Rib Energy.
The Big Rib Energy Rib Rub and Sauce Box
5.0 out of 5 from 6 reviews.
Competition ribs get built in layers. The rub sets the bark, a light spritz keeps color building without washing it off, and the sauce only shows up in the last stretch so it sets instead of burning. This box has all three parts already matched.
- Heath Riles Competition BBQ Rub for the bark, plus Sweet Heat Seasoning by The Spice Guy.
- Two competition sauces: Southern Gal's by Old Southern BBQ and Riffs Smokehouse Voodoo Child.
- The spritz bottle and silicone mop brush for the parts of the cook most people skip.
- Two full rib recipes on the included card, with the timing written out.
Free U.S. shipping. Rather build your own? Browse all rib rubs and sauces.
6-8
10 minutes
5 hours
Make these competition-style ribs in your backyard to absolutely delight your guests!
Recipe by Pitmaster Sammy Bromberg (@beardedbbqboys on Instagram)
Directions
Prepare the ribs by removing the membrane: Flip the ribs over so the bone side is up. Slide a knife under the white membrane and pull it off. This step helps the rub and smoke penetrate better. Use a paper towel to get a better grip on the membrane.
Apply a mustard binder: Rub a thin layer of yellow mustard all over both sides of the ribs. This helps the rub stick better and adds flavor.
Apply the rub and coat the ribs: Generously apply Honey Chipotle by Red Beard Seasonings to both sides of the ribs, pressing it into the meat. Let them rest for 30 minutes.
Preheat the smoker: Preheat your smoker to 225 °F (107 °C). It will be ready to go as you let your rub adhere to your ribs for 30 minutes.
Smoke the ribs: Place the ribs bone-side down on the smoker. Smoke the ribs at 225 °F for about 3 hours. If desired, spritz the ribs with apple juice every hour to keep them moist. Once they reach 170 °F you’re ready to wrap.
Wrap the ribs in foil: After 3 hours, remove the ribs and wrap them tightly in aluminum foil. Before sealing, you can add a little apple juice or honey inside the foil for extra moisture and sweetness.
Return the wrapped ribs to the smoker and cook for another 1.5 hours or until an internal temperature of 195 °F.
Unwrap and sauce the ribs: Remove them from the foil; carefully unwrap the ribs and place them back on the smoker. Apply Mike's Original Southern BBQ Sauce by Southern City Flavors and brush a generous amount of sauce on both sides of the ribs.
Smoke the ribs for an additional 30 minutes to let the sauce set and the ribs become tender.
Check for doneness: The ribs are done when they reach an internal temperature of 200-203 °F and the meat pulls away from the bones easily.
Let the ribs rest for about 10 minutes before slicing.
Time to serve! Slice the ribs between the bones and serve with extra BBQ sauce on the side.
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