Spare Ribs - Competition Style
Smoke Spare Ribs – It is one of the staple foods that everyone ask for at a bbq. But what makes a competition style sparerib different. Well, first what is a Competition Spare Rib? It is usually a St. Louis Cut Spare Rib that has been smoked on a smoker. The texture of a competition Style Spare Ribs is the difference. In a Competition Spare Rib, you want to meat to still be adhered to the bone and have a little chew to it when you bit. You will be able to leave the teeth marks in the meat and still be tender.
Equipment
- Grill / Smoker
Ingredients
- Prairie Fresh Spare Ribs
- Parkay Butter
- Brown Sugar
Spritz
- Apple Juice
Rubs
- Rufus Teague – Spicy Meat Rub
Sauce
- Rufus Teague – Honey Sweet
Instructions
Preparing
- Remove the membrane off the back side of the ribs
- Trim down to 10 bones
- Apply a liberal amount of Rufus Teague Spicy Meat to the Back side of the Ribs
- Let the Ribs rest for amount 10-minutes to allow the Rufus Teague Rub to bind to the ribs
- Flip them over and apply a liberal amount of Rufus Teague Spicy Meat to the Meat side of the Ribs
Cooking/ Smoking
- Pre-heat your Recteq pellet smoker to 300°
- Place the ribs in the Recteq Smoker to start the cooking process
- Spritz about every 30-minutes to maintain moisture in the bark
- When you get the color on the Ribs that you are looking for, wrap them. It will be around 2-hrs
- Return to the Recteq Pellet Smoker
- When your ribs start to reach an internal temperature of 205° you will start to see the bones start to pull back.
- Pick them up (Gently) and see if the meat starts to break. If they are doing that, then you are ready.
- Flip them Meat Side up and return to the foil and apply a thin coat of sauce to the meat side of the ribs.
- Return them to the smoker to allow the sauce to set, about 10-minutes
- Remove and let them rest, Slice and Enjoy
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.