Competition Ribs

Name: Competition Ribs
Total time: 215 min
Cuisine: Mexican
Ingredients: 5 racks racks of ribs; garlic jalapeno; competition rub; mustard; honey chipotle; 0.75 cup butter bath

3h 35m

Serves 1

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Competition Ribs

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3h 35m

Serves 1

Directions

1Fire up the Outlaw BFO smoker to 300 degrees Fahrenheit.
2Season the ribs with garlic jalapeno, competition rub, and a little mustard.
3Place the seasoned ribs on the smoker.
4Smoke the ribs for approximately 45 minutes to an hour, maintaining 300 degrees Fahrenheit.
5After about an hour, check the ribs for color and mist them.
6Continue cooking for another 45 minutes, bringing the total cook time to about 1 hour and 35 minutes.
7Cook the ribs for another 30 minutes to dry the tops out.
8At the two-hour to two-hour and 15-minute mark, wrap the ribs.
9Before wrapping, add a little honey chipotle and three-quarters of a cup of butter bath to the foil.
10Double foil wrap the ribs.
11Check the ribs for doneness by seeing if the bone wants to bust through the meat.
12Rest the ribs after checking for doneness.
13Return the ribs to the smoker for about 15 minutes, or a little longer/shorter, to tack up the sauce.
14Slice and serve the ribs.

Ingredients

5 racks racks of ribs
garlic jalapeno
competition rub
mustard
honey chipotle
0.75 cup butter bath

Equipment

Outlaw BFO smokerRoyal Oak super-sized brick head charcoalsplit hickory wooddouble foil

Tips

Maintain smoker temperature at 300 degrees Fahrenheit.
Check wood moisture; ideal is between 12 and 15% for clean smoke.
Mist ribs occasionally to maintain moisture.
Look for the rib bone to "bust through" when checking for doneness before resting.
Rest ribs before saucing.

Competition Ribs

3h 35m

Serves 1

facebook.com

Competition Ribs

facebook.com

3h 35m

Serves 1

Directions

1Fire up the Outlaw BFO smoker to 300 degrees Fahrenheit.
2Season the ribs with garlic jalapeno, competition rub, and a little mustard.
3Place the seasoned ribs on the smoker.
4Smoke the ribs for approximately 45 minutes to an hour, maintaining 300 degrees Fahrenheit.
5After about an hour, check the ribs for color and mist them.
6Continue cooking for another 45 minutes, bringing the total cook time to about 1 hour and 35 minutes.
7Cook the ribs for another 30 minutes to dry the tops out.
8At the two-hour to two-hour and 15-minute mark, wrap the ribs.
9Before wrapping, add a little honey chipotle and three-quarters of a cup of butter bath to the foil.
10Double foil wrap the ribs.
11Check the ribs for doneness by seeing if the bone wants to bust through the meat.
12Rest the ribs after checking for doneness.
13Return the ribs to the smoker for about 15 minutes, or a little longer/shorter, to tack up the sauce.
14Slice and serve the ribs.

Ingredients

5 racks racks of ribs
garlic jalapeno
competition rub
mustard
honey chipotle
0.75 cup butter bath

Equipment

Outlaw BFO smokerRoyal Oak super-sized brick head charcoalsplit hickory wooddouble foil

Tips

Maintain smoker temperature at 300 degrees Fahrenheit.
Check wood moisture; ideal is between 12 and 15% for clean smoke.
Mist ribs occasionally to maintain moisture.
Look for the rib bone to "bust through" when checking for doneness before resting.
Rest ribs before saucing.