Competition Bar-B-Q Ribs Recipe courtesy Chris Lilly



Recipe Summary
Prep Time: 15 minutes
Cook Time: 4 hours 25 minutes
Yield: 8 to 10 servings
User Rating:




4 slabs pork loin back ribs
First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab

Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar

Finishing Glaze:
1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
1/2 cup honey


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.

Tom,
Probably a dumb question to you experienced folk.. but, how would this process be modified for the Smokette?

Do the first part in the CS and the remaining in the gas oven or on the Weber?

Yep,the FE Cookshack is ideal,because you can raise the temp quickly.

The smokette will do fine up to the glazing part.

If you have enough ribs to make it worth firing up the grill,you can glaze and finish like many do chicken.

The oven also is fine,because you are just setting the glaze.

As a matter of fact, one of our forum members wins real well using the method in his FE Cookshack.

Just a suggestion forget the grape juice (over powering) try straight apple or go with pineapple juice.
Jim

Mornin' Jim,

Yep,I was taught apple-but just sharing Chris' approach.

Tom-Fl

Chris isn't using grape at this time (pineapple juice) no apple either.
I had the pleasure of cooking with Chris and DrBBQ last August, if you ever get a chance to do that, I highly recommend that you take them up on the offer.
Jim

Never had the chance to cook with Chris,but we started on the circuit with Ray,so you know where I learned apple juice.

Hey the pineapple juice sounds great. We grow a lot of pineapples here in Taiwan. I think any recipe that would call for some pineapple juice would go over real well here.
I really appreciate following all you guys have to say in the forum. Take care, best regards from Taiwan.
Willy.