Forget the tricks you'd have to do with a competition-level barbecue: just use an earthy spicy rub and a fruity sweet sauce for complex layered flavor.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Louis at R shack BBQ | 2021-04-24 14:00:17 |  536 Views |
APRICOT GLAZED RIBS ON A WEBER SMOKEY MOUNTAIN
Serious Mealtimes / Joshua Bousel
Ever since I started competing in competition barbecue I’ve been obsessed with finding a way to make the most consistent perfectly slow-smoked pork ribs that can win awards from anonymous judges. Over the course of the process my rib method has evolved to include all sorts of meticulous steps like wrapping the ribs in foil and adding braising liquid at just the right times to make them perfectly tender and monitoring the temperature more closely than doctors monitoring the vital signs of patients in intensive care.
The resulting competition ribs have won me a few trophies but they’re honestly not the ones I enjoy the most. I’d rather use a simpler method and push the flavor with extra spice and heat but that can be risky in a competition setting as I don’t want to take that chance with judges with sensitive taste buds.
