Amazing BBQ Ribs – BBQSuperStars.com

 Amazing BBQ Ribs

Amzxing BBQ Ribs 1

Buy BBQSuperStars Approved Rib Rubs and Sauces Now

IMPORTANT-When are ribs done? Some would have you believe that ribs that are bite off the bone are the best ribs.  The problem with that is 75% of those types of ribs are not done. I’ve seen more raw ribs at a contest than you can shake stick at.  If you cook them to fall off the bone that is when they are at their best.  Ribs will never cook to mush unless your cook them 8 hours in water.  If you have a 4 1/2 hour or shorter cook time at 275 F or less your ribs are going to be great.  The juice alone with these rubs are going to so good.  The reason people push that still solid cooking point is because its hard to do and it puts them in control.  Get real cook them till there done.

Don’t boil your ribs, cook them in the smoker for 2 hours at 275 F or less then wrap and put some juice of some kind in the tin foil.  I have deep discussion below but this is a quick rule of thumb. Buy the Best Ribs Now

Rib Comparison Marinades, Beer, Stubbs Pork Marinade, Red Wine, Butcher BBQ Injetions. We marinaded one rack of ribs in each of these over night in the refrigerator.

Hatfield Ribs, Compart Duroc Ribs



Beer marinade looked good hydrates the ribs, Red wine marinaded came out purple. Stubbs Marinaded covered the ribs really well. They were soaked. Sweet Smoke Q was well marinaded.  After we applied the rub this is the way it looked.

 

 

It seemed that the color bled through on the red wine ribs. After rub was applied to the other three they all looked the same but Stubbs had seeds on it from the Stubbs Marinade.

Once put in the cooker this is what it looked like

 

 

90 minutes in our ribs need a little more time to form bark. I didn’t wipe off the extra marinade and it has slowed the bark forming process. I see why people wipe off the excess. We have been coking at 300 degrees.  I have decided to let it go 30 more miutes.

Once they got into the cooker at this point you can see the ribs on the right are purple back ground. They seem to be coming back to caramel color some.  The Beer Marinaded on the far left are a great yellow tone. Stubbs has a great look to the right center. Sweet Smoke Q to the left center.

 

Ribs are a thinner piece of pork than butts, hams, sirloin, boneless pork loins, they are the easiest to flavor of the pork cuts. Ribs still yield a lot of meat. Great rib cooks become famous very quickly when you talk about BBQ most people think of ribs first.

Temperatures

Boiling your ribs is a no-no.  When you boil your ribs all the flavor parts are removed from the rack of ribs.  The fat on a rack of ribs will melt at a temperature less than the boiling point of water.  The flavor adding contents of the ribs boil at temperature less than water.  The majority of what is left is devoid of the moisturizing and properties you associate with a  beautiful rack of ribs. Melting all the different parts of a rack of ribs is what makes it wonderful. Don’t count on your the BBQ Sauce to make a boiled piece of meat good tasting ribs. Place Rubs on your ribs and give them a time to change your meat. It take 4 hours at 300 degrees to cook a rack of ribs. Spend some time and slow your life down.  Don’t boil your ribs.  Look below and follow the process you’ll come out with great tasting ribs every time. 

Cooking ribs in the backyard – The idea that ribs should be cooked to the point they are done but not falling off the bone is ridiculous.  I’m not saying that you should cook all your ribs till all the bones fall out.  That would be good but when your cooking for your family ribs that fall off the bone are completely enthralled in flavor.  The rub and sauce if you set the glaze it through and trough fall off the bone ribs.  When you cook ribs that are bite through but not falling off the bone your have a 15 minute window to get it right.  You cook them for 80 minutes on a smoker at 300 F then wrap them for 60 minutes at 300 F then take them out of the wrap sauce them the first time cook for 30 minutes at 275 F then sauce again and cook for 30 minutes ate 275 F. Then sauce glaze dust and serve.  You got to check and see if the consistency is right then. Why not just cook them at 300 F for 80 minutes, wrap cook for 80 minutes, check the consistency, take them out cook on a rack for 45 minutes checking consistency, sauce set the glaze, check, sauce, glaze with honey, dust with Sucklebusters Gun Powder and over cook them a little to make them good and tender. If your family has to get a fork out to eat some of the ribs you know there are good as you can get them. Backyard at home isn’t a contest, its time to make the best. Put some extra sauce on there. Get real.

The best ribs absolutely fall off the bone.  Who ever came up with the idea that ribs should be bite through was completely off their rocker. Do you know how many people turn in raw ribs at a BBQ Contest? 80%.  Everyone could cook ribs to falling off the bones. Exactly!! The Florida BBQ Association, IBCA is the only ones that doesn’t have that percentage because all those cooks are so good. Do you want to feed your family ribs that are not done or falling off he bones where the pork on the ribs is so good you can’t hardly believe it. Amazing BBQ RibsWhen the Rubs and Sauce are on the end of your fork with mashed potatoes and baked beans I want you to complain then.  Cook your ribs till they are falling apart done and enjoy the beautiful flavor.  Forget the stay on the bone ones.  That was a huge mistake. That is a BBQSuperStars Guarantee.

Temperature Control is important. To an extent. Do you think a BBQ Cook with a 2200 pound 84 inch Lang BBQ Smoker with no BBQ Guru are going to be able to keep the monster at 300 F degrees all the time.  No way.  Its a bell shaped curve.  It gonna go from 200 F to 400 F back to 200 F on and hourly basis add wood.  The average is gonna be 300 degrees.  Now a good cook can get it to stay on 325 for 3 hours with a loaded box and air flow control.  If you buy a cooking oven like a Pellet Grill, Gravity Flow Smoker, of a Southern Pride which are more electric than anything else.  You can set a temperature and forget it.  That is the best and easiest way to go especially for a part time cook. Cookshack is a great way to go.

 

Amazing BBQ Ribs

Amazing BBQ Ribs are a thin piece of meat. They are the picture of BBQ as we know it. Ribs were given to the slaves because it was thought to be worthless back in those days as most all BBQ but it has turned out to be the most sought after now in BBQ.

Cooking amazing  bbq ribs is about taking off all the membranes, evening the meat, and getting down to the St Louis cut. It take 4 hours at 300 degrees to cook a rack of ribs.

Warning

***************Do Not Ever Boil Your Ribs before you put them on the Smoker********

BBQSuperStars Competition Butcher Shop

Amazing BBQ Ribs

Ribs

      1. Create some Amazing BBQ Ribs! Pick out the best ribs on the Market before you start Cooking your Ribs. IBP has the best ribs. Many BBQ Competition Cooks use IBP ribs. Compart Durac has given a lot of sponsorship. Smithfield has a problem. There best ribs are on the Restaurant side. The Restaurants have to have consistent product and it is a good product. BBQ Competition Cooks have to buy retail. Smithfield retail ribs are seconds, with cuts across the front of back, uneven meat, lot of in consistency in the bones. When you pick out a pack of ribs look for straight bones. Compart Durac will time your amazing bbq ribs down to St Louis so nothing is wasted. There again IBP rules Iowa Beef Packing is #1 when it comes to Butts and Ribs.
      2. Picture Below Courtesy of BBQSuperStars The man Darryl Mast!
      3. After you have picked out a rack of ribs. Cut them down to St Louis Style. Myself I wouldn’t let someone else cut my ribs down. Buy the full belly rack and trim them down then your in control of the final product. Don’t throw the waste away cook it too or make some sausage out of it. Riblets the little rib tops that are left make a great meal Check this video!
      4. After you get them down to St Louis cut the two end bones of to square them up.  Then turn them over to the back.
      5. Take the extra meat off the top of the rib line and take the membrane off. Membranes keep rub from attaching to the ribs. Its no good take it all off.
      6. Even the meat up on the top of the ribs so it will cook evenly. If you cut to the bone that bone is going to look bad when the ribs are done.
      7. You trimmed your ribs to St Louis, you evened the meat, you took off the membrane now its time to rub your ribs down. 
      8. Picture Below BBQSuperStars Thanks to Darryl Mast
      9. Butcher Premium Rub as a base rub is good rubs need to be stacked on ribs to get that great flavor. Rub them down deep and put them in a Zip Lock Bag you can buy them at Lowe’s. Leave them in the Cooler or Refrigerator over night. Its about a Time Line.  Hit this link and see a time line for BBQ!
      10. Take them out of the Cooler and let them set till they come up to room temperature.
      11. After they come up to room Temperature put another coat of rub on them your base coat. Then put Sucklebusters Hog Waller and Sucklebusters Gun Powder double ground over the the top.
      12. Put them into the Smoker at 300 degrees. If you cook hot and fast less things can go wrong. Low and Slow is hard to maintain for 8-12 hours.
      13. Let them stay on there for 2 1/2 hours. After two hour put to layers of foil on the counter. Put Brown Sugar and Butter on the foil about the size of the ribs.
      14. Take the ribs out of the smoker and put them on The Brown Sugar and Butter. The blue squeeze bottle of Parkay.
      15. Then put Brown Sugar and Butter all over the top of those ribs. Put a good coat of honey on top also.
      16. Lift the ends of the foil up and put Apple Juice, Guava Nectar, Pineapple Juice into the foil and roll it down onto the ribs not to tight and fold up the ends.
      17. Put the ribs back into the cooker. Let them stay there for and hour at 250 degrees. Then take them back out. Take them out of the foil and put them on something to catch the extra BBQ Sauce. 
      18. Picture below and on this page may all be from BBQSuperStars the #1 BBQ Site in the World! BBQSuperStars!
      19. Get two big squeeze bottles and turn your ribs over on the bottom first. Load the bottom down with sauce. Then turn you ribs back over and load the top town with sauce. Put them back into the cooker. Roadhouse has a great sauce Roadhouse Tangy Sweet now that is a great rib sauce. I’m sure there a lot of Ribs Sauces as Ribs are #1.
      20. Put them back into the cooker. Leave them for 30 minutes. Some people will take them out and put honey, chutney (some people make fun of that), other flavoring items. If you use Roadhouse Sauces it will come out shiny and has won a lot of contest. Shiny is king in the Rib Category remember that when you throw a party.

BBQSuperStars Cutlery Sales

BBQSuperStars will put its Personal Guarantee on these four knives for slicing ribs perfect every time as long as you can find the space between the bones!

Pineapple in rib prep

  • Ribs are suppose to be tangy and sweet.
  • Pineapple has the kind of flavor that people have come to expect on ribs.
  • When you wrap your ribs put some pineapple juice in the tin foil.
  • When you pick out a sauce get a sauce that is tangy and sweet like Roadhouse Tangy Sweet
  • Think Sweet brown sugar, honey, guava nectar are the things that should be used on ribs to sweeten them.

 

  • Inject your ribs
  • Injecting your ribs is done quite often. Using a Chop’s Power Injector System. There are 4 needles on the injector that can pump injection into those ribs at a great rate to load those ribs down with flavor.
  • Butcher BBQ makes a fantastic injection for ribs



 

  • Then serve your ribs. There are two cuts when cutting up a rack of ribs. Hollywood cut you lose every other rib. You leave as much meat on the center  rib as you can and the outside ribs are bare. Regular cut you cut them all evenly.
  • An electric knife to me works better. Some people use a $400 Knife without electric. Its all about presentation. When your throwing that Party make sure it blow their mind when The Fred Flintstone Rack comes off the Grill!phpThumb_generated_thumbnailjpg
  • These are just generalities if you want to really learn how to cook Competition BBQ go to BBQ Schools. Learn directly from the Pro’s.

 

Amazing BBQ Ribs

What is the cleanest and safest way to cut up you meat. A disposable cutting board. That is what all the pros use. Trim your Butts, Brisket, Ribs or Chicken then through away the mess and start over! Its the best way to go for safety.

More BBQ Schools from the Pro’s

All about Grills on BBQSuperStars

Ribs take around 4 hours to cook at 300 degrees Fahrenheit. Use the 80 60 30 30 10

  • 80 Rub and inject  cook unwrapped 
  • 60 Wrap and cook for 60 minutes
  • 30 Unwrap and sauce cook for 30
  • 30 sauce again and put a glaze on like Pepper Jelly
  • 10 Glaze with honey and cook for 10 or serve without putting them in again

Flavor profile #1

Ribs take around 4 hours to cook at 300 degrees Fahrenheit. Use the 80 60 30 30 10

  • 80 Rub and inject  cook unwrapped rub Cimarron Doc Sweet Injection Sweet Smoke Q
  • 60 Wrap and cook for 60 minutes put  pineapple juice, blueberry juice, butter, Cimarron Docs, brown sugar in the wrap
  • 30 Unwrap and sauce cook for 30 Myron Mixon Sweet and Tangy, Mixed Plowboys 180 BBQ Sweet mix 70% Myrons 30% Butcher
  • 30 sauce again and put a glaze on like Texas Pepper Jelly
  • 10 Glaze with honey and cook for 10 or serve without putting them in again
  • Sprinkle with Sucklebusters Gun Powder double ground before turn in

Flavor Profile #2

Ribs take around 4 hours to cook at 300 degrees Fahrenheit. Use the 80 60 30 30 10

  • 80 Rub and inject cook unwrapped inject with Kosmo Pork Injection, Plowboys Yardbird, Butcher Honey Rub, touch of Smokin Guns
  • 60 Wrap and cook for 60 minutes put in the wrap pineapple juice, apple juice, brown sugar, real butter, guava nectar, sprinkle of Plowboys Yardbird
  • 30 Unwrap and sauce cook for 30 sauce with Plowboys Sweet 180 mixed with Kosmo Q Killer Bee, touch of Cimarron Doc Sauce
  • 30 sauce again and put a glaze on like Texas Pepper Jelly
  • 10 Glaze with honey and cook for 10 or serve without putting them in again
  • Sprinkle with Sucklebusters Gun Powder Double Ground

Flavor Profile #3

Ribs take around 4 hours to cook at 300 degrees Fahrenheit. Use the 80 60 30 30 10

  • 80 Rub and inject cook unwrapped inject with Kosmo Pork Injection, Rub with Oakridge Competition Beef and Pork, Kosmo Killer Bees rub
  • 60 Wrap and cook for 60 minutes Butter, Brown Sugar, Blueberry Juice, Lime Juice, Guava Nectar
  • 30 Unwrap and sauce cook for 30 Kosmo Competiton BBQ Sauce, Smokin Coles 
  • 30 sauce again and put a glaze on like Texas Pepper Jelly
  • 10 Glaze with honey and cook for 10 or serve without putting them in again
  • Sprinkle with Kosmo Q Killer Bees Rub

Flavor Profile #4

Ribs take around 4 hours to cook at 300 degrees Fahrenheit. Use the 80 60 30 30 10

  • 80 Rub and inject  cook unwrapped Sweet Smoke Q Injections Buzz’s Butt Dust, Butcher BBQ Honey Rub
  • 60 Wrap and cook for 60 minutes butter, brown sugar, guava nectar, pineapple coconut juice, sprinkle with Buzz’s Butt Dust
  • 30 Unwrap and sauce cook for 30 Smokin Coles, Butcher BBQ Sweet
  • 30 sauce again and put a glaze on like Texas Pepper Jelly
  • 10 Glaze with honey and cook for 10 or serve without putting them in again
  • Sprinkle Smokin Guns Double Ground 

Flavor Profile #5

Ribs take around 4 hours to cook at 300 degrees Fahrenheit. Use the 80 60 30 30 10

  • 80 Rub and inject  cook unwrapped Killer Hogs BBQ Rub
  • 60 Wrap and cook for 60 minutes Butter, Brown Sugar, Agave Nectar, Pineapple Juice, Apple Juice 
  • 30 Unwrap and sauce cook for 30 Killer Hogs BBQ Sauce
  • 30 sauce again and put a glaze on like Texas Pepper Jelly
  • 10 Glaze with honey and cook for 10 or serve without putting them in again
  • Sprinkle with Killer Hogs BBQ Rub

 Amazing BBQ Ribs

 



Kosmo Q Great Rib Championship Combo put together by BBQSuperStars

Layer the 3 rubs after you trim any way you want. Put in a rack above and put it in the cooker at 300 degrees for 80 minutes. Take out lay down two layers of tin foil. Place one rack of ribs into the center of the foil. Put Killer Bee rub on the ribs and around on the foil. Turn over the ribs. Put Brown Sugar, Butter,KIller Bee Rub on the back of the ribs, Turn the Ribs back over to top side. Put Brown Sugar, Butter, Killer Bees Rub, Agave Nectar on the top side wrap in a Texas Crutch and put back in the cooker for 60 minutes at 300 degrees. Take them out let them rest for 15 minutes in a Cambro wrapped. Take them out unwrap, put Ploy Boys Sweet on there put back in for 30 minutes unwrapped. Take them out put Ployboys Sweet on there again cook for 30 more minutes. Take out put Honey on them and let them rest for 15 minutes in a Cambro. Cut them up into single ribs regular cut or Hollywood Cut and serve.

BBQSuperStars BBQ Ribs Championship Super Pak right here! Get these items and make some ribs that will blow everyone mind!


Substitute Butchers Rubs for Kosmo Q’s Rubs

Use this as a combination below we are talking best on the planet action here!

 











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Sam’s Club
Burgers' Smokehouse Sauced Rib Combo – 4 Slabs (178983) 
Enjoy four full slabs of Signature Sauced Ribs in one overflowing sampler box. There’s no need to decide on which style of ribs you want. Order this great combo and receive Baby Back and St. Louis Style ribs together. Box contains: two slabs of St. Louis Sauced Ribs and two slabs of Baby Back Sauced Ribs. 

 

Char-Broil

Don’t buy pans and cook your Butts in pans wrap them in tin foil in a boat type structure. If you use that it will force the flavoring agents in the foil directly up against the butts themselves. Double down on flavor. Make a Boat!

Pork Injection you need to add these ingredients to your injection, Mango is #1 in pork, #2 White Grape, #3 Blueberry, #4 Apple Juice in my book. Mix Apple and Mango, Blueberry and Mango, White Grape and Mango. Try any combination you want!