How to Make Competition-Style Ribs

James was certified creole barbecue chargrill or grill and I’m here to show youtoday how to make competition ribsalright we’re gonna go ahead and trim upthese spareribsbut first always keep in mind you’regonna have a big thick rib bone righthere and just stay on the line[Music]so now for the membrane you have themembrane on here all we’re gonna do withthe membrane is grab two paper towelsand just lift up on the corner find thecorner and that’s all you really need todo and just lift it up along the line ofthat last rib bone there’s really noneed to slice[Music]the knife on to lift the membrane whenyou can just grab it by the corner andjust pull away okay folks we’re gonna goahead and season up this slab of ribsfor competition ribs first we’re gonnaapply muster you’re just going to wantto put a even coat of mustard on heregoing back and forth one and all thecrevices so after you apply the mustardwhat I do is I take two rubs we’re gonnafirst start off with the Luton bootieseverything rub and we’re gonna applythat on evenly form back and forth andthen for the second rough I’m gonna usethe charge roller grills rib rub[Music]and now we’re gonna do the meat side ofthe ribs doing the same thing but we’regonna do it with three rub and once youhave the mustard on get your rubs lastbut not least blues hogsdry rub seasoning and then once you’redoneseasoning things up they’re ready forthe smoker you can let the meat sweatfor like 15 to 20 minutes to allow theseasonings and the rubs to to absorbinto the meat all right so we’re herewith my smoking champ16:24 first when you put your ribs on tothe smoker you’re gonna always want toput your ribs facing the side fireboxand how you can determine that is thisright here is the breast portion of therib this is the bone area that bone areais where you’re gonna want to havefacing your side firebox and you justset it as so and again bone facing andbreast side bone sideand we’re gonna just monitor these againevery 30 to 45 minutes with apple juice[Music]all right so we’re gonna go ahead nowand get these ribs wrapped I have doublepoyo here and we’re gonna use fourquarter pieces of butter the bottom I’mgonna put some barbecue sauce some chargrill grill rib rub blues hogs originalrub doing booties everything rubbed andthen some apple juiceso we have our ribs here and then you’regonna want to take two more quarterpieces of butter a little bit morebarbecue sauce sprinkle some brown sugarand then now you’re just going to wantto wrap these upyou’re gonna want to put them back on tothe smoker face side down so you’regonna want to put them just like this wehave them face side down with the bonesstill facing the side firebox and nowwe’re just gonna leave these here forabout an hour hour and a half and gofrom there[Music]and now everybody we’re gonna go aheadand sauce these up one last timethis right here is competition ribscertified creole barbecue char grill orgrill style and hope you enjoy thisrecipe[Music]