Competition Ribs

Morcash Sweat


These are the exact way we cook ribs in bbq competitions.


★★★★★ 1 vote

Approx. 10-12
35 Min
5 Hr


  • 2 pkg
    sam's pork spare ribs
  • 1 large
    sack of fruit wood, like apple or cherry
  • 1 large
    sack of heating wood, like pecan or hickory
  • 1
    temperature gauge
  • 3
    cookie sheets or a large aluminum pan
  • 3
    cookie cooling racks to fit inside cookie sheets or large pans.
  • 1 bottle
    your favorite rib rub
  • ****
  • 2 c
  • 2 c
    brown sugar
  • 1 c
    dark agave nectar
  • 2 bottle
    squeeze butters like parkay
  • ****
    aluminum foil
  • ·
    brush or mopping brush for saucing ribs
  • 1 bottle
    your favorite barbecue sauce

How to Make Competition Ribs


  1. Get smokers started and make sure the internal temperature of the grill is 250 degrees.
    Open packages of ribs, and pull membrane from the backside of each rib rack.
    Cut skirt bones away from rib bones. This will become a St. Louis style cut of ribs.
  2. Take each St. Louis rack of ribs and dust with your favorite rib rub. Make sure your smoker is up to 250 degrees, and place each rack on your smoker for 2 hours.
  3. After 1.5 hours, start making & warming the sauce: Honey, brown sugar, agave nectar and squeeze butter.
  4. After 2 hours of smoking the ribs, place each rack on a cookie cooling rack on the cookie sheet or inside the large aluminum pan. Brush each rack of ribs with warmed sauce and cover pan or cookie sheet tightly with aluminum foil. Place ribs back on smoker for another 2 hours.
  5. After the 2 hours, open foil and brush ribs again with pan drippings and remove from cookie sheet/pan onto smoker again for 30 minutes.
  6. Lastly, glaze your ribs with your favorite sauce and let ribs smoke for 30 minutes to allow your sauce to set on the ribs.

Printable Recipe Card

About Competition Ribs

Course/Dish: Pork, Ribs
Main Ingredient: Pork
Regional Style: American

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