World Champion Competition Ribs

This is a World Champion competition ribs recipe from a multi-award winning Pit Master who really knows his stuff, so pay close attention, and remember to have fun!

Rub Ingredients

  • 1/2 C White sugar
  • 1/2 C Brown Sugar
  • 1/4 C Ancho chili powder
  • 1/4 C Kosher salt
  • 2 tbsp paprika
  • 2 tbsp Chipotle powder
  • 1 tbsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp white pepper
  • 1/2 tsp allspice

Sauce Ingredients

  • 1 C ketchup
  • 1/2 C cider vinegar
  • 1/4 C molasses
  • 1 tbsp Worcesershtire sauce
  • 1 1/2 C brown sugar
  • 2 tbsp chili powder
  • 1 tbsp kosher salt
  • 2 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

This competition rib recipe can be found in Bill Gillespie’s book “Secrets of Smoking”. For those who don’t know, Bill has won both the Jack Daniels Invitational and the American Royal, as well as 3 NEBS Rib Team Of The Year awards.

Prep You Sauce And Rub

For the BBQ sauce, use a sauce pan on medium heat to mix all of the ingredients together and simmer for 15 minutes. Cool and store in the fridge.

Let’s get right into it! Prepare your smoker for cooking in the 250º-275ºF range, with a few good chunks of apple and/or maple wood (add them right before you put the ribs on).

Next up, apply the rub. Do the back (bone) side of the rack first, then let it sweat through for 10 minutes. Then flip over and season the other side too, letting that side sit at room temperature for another 15 minutes. Add another coating of rub to the meaty side and let them sit for a final 30 minutes.

Smoking Your Ribs

This is where the fun begins. Put the ribs on the smoker. If you’ve got multiple racks, space them out evenly. If you have, divide them between the bottom and top grate, and switch them after 90 minutes of cooking.

After another 90 minutes (3 hours total) of cooking, it’s time to wrap. Lay down 4 sheets of heavy duty aluminum foil on your cooking area. On them, spread 2 ounces of honey, 1/4 cup of brown sugar and 2 tablespoons of butter. Lay the ribs meat side down on there, and apply 2 ounces of honey, 1/4 cup of brown sugar and 1/2 cup of BBQ sauce (recipe below). Wrap tightly and place them back on the heat.

Cook for another 1 hour before checking for doneness – either by temperature or with the “toothpick method”.

Final Step

When done, move the ribs to room temperature, open up the foil (but don’t unwrap yet!) and let them vent to stop the cooking process.

Collect about half a cup of juices from the foil, mix it with half a cup of BBQ sauce and use that as a glaze.

Enjoy!

More Recipes

Exclusive Pitmaster Gear

champion competition ribs
Max Heat Resistant Silicone Gloves for BBQ
champion competition ribs
I Rub My Meat For The Smoke Of It