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Competition Bar-B-Q Ribs

No recipe image available.Want to get serious about making ribs? Try this winning rib recipe created by Chris Lily, chef at Big Bob Gibson Bar-B-Q in Decatur, Alabama.

Recipe Ingredients:

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

Cooking Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 developed by Chris Lily, chef at Big Bob Gibson Bar-B-Q in Decatur, Alabama.