This winning rib recipe was created by
Chris Lily, chef at Big Bob Gibson Bar-B-Q in Decatur, Alabama.
Competition Bar-B-Q
Ribs
- 4 slabs pork loin back ribs
-
- First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin
-
- Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab
-
- Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar
-
- Finishing Glaze:
1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite
red sauce
1/2 cup honey
- Raw Preparation: Place slab of ribs bone
side down on table. Slide knife under the membrane and against
the end bone to separate the two. With a dry paper towel, grasp
the edge of the thin membrane and pull. The entire membrane should
separate from the rib.
- Preheat oven to 250°F (120°C).
Combine First Stage rub and mix well. Generously apply rub onto
the front and back sides of ribs. Gently pat to ensure that rub
will adhere. Place ribs meat-side up on a broiler pan and bake
for 2 1/4 hours.
- Remove ribs from oven. Place each rib
meat-side down on its own doubled aluminum foil square. Foil
should be large enough to completely wrap rib. Mix the Second
Stage juices. Pour 1 cup of liquid over each rib. At the same
time wrap and seal each rib tight. Return to the oven for 1 hour.
- Remove wrapped ribs from oven. Remove
from foil and apply a medium coat of the Third Stage rub to the
meat-side of the ribs. Place uncovered in the oven meat-side
up for 30 minutes.
- Remove ribs from oven and increase oven
temperature to 350°F
(175°C). Brush finishing glaze
on both sides of ribs. Place ribs in oven for 10 minutes, or
until sauce caramelizes.
Makes 8 to 10 servings.
Recipe by Chris Lily, chef at Big Bob Gibson
Bar-B-Q in Decatur, Alabama.
