World Champion Bbq Ribs
Submitted by smash
Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.
YIELD
4 servingsPREP
2 hrsCOOK
5 hrsREADY
7 hrsY’all, this is the real deal. Competition-style ribs that start with a three-pepper dry rub, hit the smoker for five hours over hickory, and finish with a tangy, molasses-laced BBQ sauce that’s been simmered low for an hour and a half.
The rub is all heat and depth: paprika, black pepper, white pepper, cayenne, and onion powder. Let it sit on the ribs until the surface turns glossy and wet, that’s how you know the spices are drawing out moisture and building bark.
The sauce itself is a project worth the effort. Ketchup, vinegar, chili powder, and molasses cook down into something tangy, sweet, and smoky. Make it weeks ahead and jar it up; it only gets better with time.
Pitmaster Tips
- Let the rubbed ribs sit until they look wet and glossy before they go in the smoker; that moisture means flavor is locking in
- Keep the smoker steady with indirect heat; fluctuations dry the meat out
- Only sauce the ribs in the last 15 minutes so the sugars caramelize without charring black
- Make the BBQ sauce 2 to 6 weeks ahead and can it for the deepest, most developed flavor
Ingredients
Directions
Dry Rub:
Mix all ingredients together thoroughly.
BBQ Sauce:
Combine ingerdients in a large saucepan.
Bring to a rolling boil, reduce heat and simmer 1½ hours, stirring every 10 minutes.
Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use.
Spinkle dry rub liberally over ribs.
Allow to stand 20 to 30 minutes at room temperature until ribs appear wet.
Prepare a smoker for long, slow (230 degrees F) indirect cooking, using hickory or other hard wood chips.
Cook ribs, bone side down, for 2 hours at 230 degrees F in a smoker using indirect heat.
Turn and cook for 2 hours more.
Turn and cook one more hour.
During the last 15min. baste with bbq sauce diluted by half with water(if a tomato or sugar based sauce is used for more than 15 to 30 min. it blackens and chars).
Serve ribs with warmed, undiluted sauce on the side.
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