Hands down, these may be the best ribs I've ever done! Everything about this dish has illustrated to us what magic tastes like. These were finger-licking delicious. After all, this is the recipe that won me not one but two World BBQ Championships.
Prep Time: 60 minutes
Cook Time: 4 hours
Cooking Temp: 275°
Ingredients for Butcher's Competition Ribs:
Cooking Directions for Butcher's Competition Ribs:
- Remove spare rib from the package and lay on your cutting board with the bone side facing up. Find the longest bone, which should be the third or fourth bone from one end.
- Using your knife start on one end and cut just above that bone, going the entire length of the ribs, so only the meat with rib bones are left and separated from the super thick upper part. Save this wide part, and we will explain why later.
- Now, this is the hardest part of trimming. You need to remove a fragile but tough membrane from the back of the ribs. At the end of the ribs holding a paper towel, pick at the thin surface till the corner of the membrane starts to come up.
- Grip and hold securely, and pull it the entire length of the ribs exposing the meat and bones below it. The reason for removing this is to allow the rub to penetrate the meat. Also, if it is left on when cooked, that part of the rib is very hard to bite through.
- Turn on your grill and set it at 275° while you apply seasoning to the ribs. Start with the bone side up. Apply a medium coat of Butcher BBQ Honey rub. Flip the slab over and repeat. Now is the time to bring back in the thick part of the ribs you trimmed off.
- Apply the same rub to them. Let it sit for one hour before cooking, allowing the Flavors of the rub to start to penetrate the rib meat. Once that has passed, place the ribs on the grate meat side up. Shut the lid, and don't peek for the next hour.
- Then just rotate the ribs 180° and apply Butcher BBQ grilling oil on the top of the ribs. Close the lid and wait one more hour.
- Have two pieces of aluminum foil measuring about six inches longer than your ribs and two pieces of foil measuring about 12 inches long. With the ribs, apply a lite coat of the Butcher BBQ Chipotle rub on both sides. Then place a medium hand full of brown sugar on the foil, patting it flat.
- Squirt 2-3 lines of the grilling oil over the brown sugar. Lay the ribs meat side down. Roll the edges of the foil up and return to the grill with the meat/brown sugar side
resting on the grate. Now let's take that thick meaty end, cut it into one-inch long cubes. Follow the same wrapping method, and then return to the cooker.
In one hour, just rotate the foil packs, so the heat of the cooker is hitting the opposite side. In about another hour, you need to check the temp for doneness. My target temp is 204. After getting there, remove from the grill but leave wrapped up for the next 15 minutes.
Remove from foil, apply BBQ sauce on both sides. Place back on the grill, shut the lid, and let the rub get sticky. At this time, have your favorite potato salad and ice tea ready.