How To Cook Competition St.Louis Ribs
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- Опубліковано 26 сер 2024
- In this video, we share all of our tricks on how we make our award-winning St. Louis style ribs at a KCBS competition, or if you just want to impress your friends and family. We talk about how to pick the ribs, trim the ribs, season the ribs, wrap the ribs and even presenting the ribs to give you a edge at your next competition.
Products Used:
Smithfield St. Louis Style Ribs
Heath Riles Everyday Rub
Sugars Barbecue Cluckin Awesome Rub
Sugars Barbecue Serious Bull Rub
Mike’s Hot Honey
Sugars Barbecue Rodeo Candy BBQ Sauce
B&B Charcoal
Wusthof Knives
270 Smokers
I have made these ribs and they are the best I have ever made. I don't trim the ends. For the average household that is food.
*_For the average household that is food._*
Bingo. It's major cringe time watching stuff I can't afford to eat being tossed as "garbage."
@@This_is_my_real_name Notice that he's a competition level BBQ guy and that may make the difference between us home cooks. He may take the opportunity to try out different things with his BBQ. We don't need to do that, but it looks like we could use what is relevant for us at home and discard the time-takers. Right now, I'm going to go see how to make BBQ ribs in the oven because I can't grill at home.
@@mawmawvee I pull off the membrane and that's it. The rest is delicious.
@@mawmawvee An bbg smoker/grill is just an outdoor oven with a temp gauge. Ribs can be cooked perfectly in the oven. It's all about meat quality, prep and temp. BTW I'll take a home cook over a "competition level" cook any day of the week. Those guys cook to please judges. You should cook to please yourself and family. "Award winning" is just a subjective phrase.
Man this guy gets into the trenches with his attention to detail. This is by far the best competition rib video I have seen.
Wait til you see our comp brisket video that’s coming! No holding back!
I absolutely LOVE ribs, so I watched this thinking, "Oh hey! This guy will show me how to do this so I can have 'the best' ribs!". Man......about step 784 I gave up. LOL! I don't have 87 hours available to cook 2 racks of ribs. I now know I will die having never tasted competition ribs. Me deepest respect goes to all of you who can smoke like this!
Step 784... 😅🤣😂🤣😅😆😅
Well like anything, some things just take time to do. 😁
You aren't missing anything. He tosses the ends and those are the BEST parts.
@@wntu4
I like the ends but not if they are full of fat. I'd toss those too.
@@Junkman2008 5
Ho Lee Chit!!! I've cooked many many racks of ribs over the years with a few different smokers and varying results. I put asside my Pit Boss pellet smoker because the ribs always came out kind of dry but yesterday I decided to give the Pit Boss another try but with a twist. Instead of putting the ribs on the main cooking rack I moved them to the to the top rack and put two pans of water on the main cooking surface. I didnt have the exact rubs this guy used but did follow a 3 rub suggestion then everything else as specified. Quite literally the best ribs I've ever had!! Juicy, bite off the bone tender and loaded with flavor. This will now be my go to cooking method for ribs, amazing..
I like the tips and tricks of ribs you shared. Like the resting period of first side then turning them over onto the rack on the tray. Thanks 👍🏻⭐🇺🇸
You made me bite my screen, twice. It was delicious both times! It's clear that you enjoy what you do! Learned something new. Thanks! Well done. 👌
😂😂😂😂😂😂
I’ve only been smoking meats for a few years. I don’t’ think I was getting it right. I was always a little disappointed with my results. I decided to try your recipe and let me say they were the best ribs I have ever made! The ribs were tender, juicy and did not fall off the bone. The bite was just like yours in the video! They were perfect. I only had a small rack of ribs so I did alter the cook time. I have a Webber charcoal bullet smoker. Used cherry and pecan wood. Thank you for this video. My ribs might not have won a competition but it won at my house!
oh wow! I'm not a judge, never been to a competition before, but after watching your video, I'm gonna search for rib competitions I can attend. I'm just an old man who loves food with lots of flavor and bite. From this video, I'm in love with the way those ribs came out and you got my mouth watering! I am craving some serious, flavorful ribs right now!
Thanks! You can look up judging classes at www.kcbs.us to be certified as a judge, then you can judge at contests! We look forward to seeing you on the trail!
Thanks for the info. You're the best!
Try old bay seasoning on your ribs! You wont be disappointed. Delicious!!!😃
@@markzimmermann1516 I use Old Bay on the shrimps I grill and it's always a hit! Thanks for the suggestion!
I don't have to worry about how to cook ribs anymore because I can't afford them.
Thanks Joe
LETS GO BRANDON
Hahaha ikr
I know that’s right
And you know who to thank for that, don't you?
I’ve been perfecting my rib game, I cook them in the oven, but they come out as Smokey as if they were cooked on a smoker, I make my own rub now and my own BBQ sauce, today I made my own Hot homey, it’s really has amazing flavor, I think I like it more than mikes, takes 15 minutes to make. Thanks for this video, I’ve converted what you do, to an oven cook, I couldn’t have done it without your technique. Thanks again. 👍🏽
Perfect! My God ... I'm going into shock here, drooling all over myself. Great tips! Much appreciated!
Memphis folks are coming for all them scraps you cut off them ribs. 😅 I do got to admit my friend took your video to heart and he just made some fantastic ribs 👍👍
Qqqqqqqqq+qaaqqaqaqararrffffff$
I hope all the extra meat is not going in the trash.
In STL we eat rib tip sandwiches or eat tips like ribs. We def don't waste it
Hello there,
I just wanted to let you know that I actually tried making these ribs and it came were outstanding!!!!!!! The ribs were soooooo very delicious, moist and juicy. I didn’t have apple juice, so I tried what I had on hand and that was Cherry juice and then wrap them up good. The ribs were fall out the bone delicious and my guests loved, loved, loved them and ate them all up. I will be making these ribs again real soon!!!!
Awesome presentation and well-illustrated.
If they fell off of the bone you overcooked them Jack!!!
Great presentation on how to smoke seasonings with a hint of rib meat underneath.
😆😆😆 Funny, but you hatin
Excellent!!!! I think I watched this 3 times now,,,,,,,,thanks so much for sharing…,,,
👍👏😉
It's so refreshing to watch a well produced cooking show on UA-cam. It's about the food and technique with your channel instead of" How long can we keep the cook on camera". Definitely a new subscriber here!
⁰⁰⁰
The last thing this video is is well produced. The sound is terrible, and camera movement is completely unnecessary, and the top of his head is cut off as sloppily as his meat cuts. Sawing like a lumberjack means either the knife isn't sharp enough or he has poor knife skills and leads to jagged edges...the LAST thing you want in "competition."
@@b4ds33d I thought the sound was good. I could hear every word he said and I was able to see every move he made in the video. I didn't need to see his upper body. You must have gotten out on the wrong side of the bed this morning. My guess is you are playing Kick the Cat on this man.
Out...freakin'...standing! Thank you so much for this riveting and informative treatise on Ribs Done Right! Subscribed!
First time I've seen someone else use Mike's hot honey for ribs. Love that stuff
Good demonstration! I keep my unwanted pork scraps o add to our beans for seasoning.
Very very nice work and great looking ribbs
Great video! Thank you for the insight!! I did these for my first BBQ competition, and came in 4th place out of 25 competitors! Thank you!!
I can’t believe it’s not butter!
We never said it was!
-George Carlin
Great video! Ribs looked beautiful!
You can tell you really put your heart into cooking 😜
Great information! Thanks for putting the time into teaching us these things.
Saving the butter juice and painting the sides.... Genius! 👍🏻👍🏻⭐🇺🇸
By the way, Thank you for sharing your secrets. A lot of cooks in this neck of the woods keep recipes under lock and key.
Because most cooks use their own rub and not of the shelf rub
I'M GOING TO TRY TO DO MINES LIKE THIS!!! THANK YOU FOR YOUR EXPERTISE!!!
Looks great, u explain well, and WHY u do what u do. Great video.
Going to the good ol US of A to attend and eat at a rib competition is on my bucket list!
Thanks for the step-by-step video. I know from being to many competitions [as a spectator] that Presentation is equally important as flavor. Your how-to is inspiring.
Excellent video, very informative! Keep up the great work!
4:32 square, rectangle, round whatever. Nice vid! Thanks for the help.
I wish , we could eat this wonderful American cuisine down here in France . Oh boy !!!
Why can't you do that?
@@mawmawvee because the nearest US BBQ is 400 miles away from my place unfortunately.
@@avoidingtrees6692 That is a long way to go for BBQ. Thank you for letting me know.
I look for value and decent portions when I order out but when it comes to BBQ, the time and effort many places do to make their product I spend the money and always give a good tip even for takeout.
Excellent straight forward step by step no bs - thank you sir 👍
Boy, I'd sure like to be around to scarf up the imperfect scraps trimmed from cooked ribs. I'm sure they don't go to waste. Yum Yum. Those things look like heaven.
The ultimate picture of beautifully perfect ribs.
My mouth was watering from beginning to end!
Thank you for the perfect presentation of Ribs.
Great Video! Made these Ribs in a Make Shift Stove Top Smoker using my own Spice Rub and, Apple wood Chips. Finished in my Oven. I live in a Apartment. Outstanding! Thank you.
Just watched Harry Su and Famous Dave cook ribs . Very interesting as well !
I’ve seen a ton of videos on smoking ribs, this is by far the best and most informative. I tried the 3-2-1 method at 275 and the ribs tasted great but was way too fall off the bone. I cannot wait to try this method on my WSM and hope to achieve that texture and bite you achieved.
I found the secret of this fantastic ribs could be sum up in to "Chooseing the best meat + Carful selection of seasonings + Carful selection of the cooking method + CONTROL YOUR HEAT! " Looks very easy but very difficult and needs skills. Great work and great video man. Looking forward to your next video and I will go and hit the subscribe.
You definitely know your stuff! You always produce great content. Smithfield was a US company for a while, until China bought it. They’ve been buying up US food companies for a while now. I wonder why? 🤔
My only regret is that I can only hit the thumbs up button once. But I can give you more now 👍🏻👍🏻👍🏻👍🏻👍🏻⭐🇺🇸🇺🇸🇺🇸
Very good looking ribs! Good video!
They really look awesome
Reminds me of J.Trigg style recipe but definitly more precise technique. I am giong to try your method. It looks awesome!!
Great video, good information. Thank you very much.
I sure wish I was there tasting those great looking ribs!!!!!!🤙🏼💪🏼
You did an amazing job👍🏼
Definitely going to try it your way tomorrow (today, Sunday).
Oh my lord! This is a new form of art I have discovered! My mouth was watering almost the entire time! Bless you! :D
These look amazing I can't wait to try these, they look delicious so I can imagine how they taste yummy send me 1 through my phone. Totally awesome.
Oh yeah.
Must be beyond tasty
with all that prep time
Thanks for taking the time to show how it's done for competition.. Great info you passed on.. I do not cook my ribs that way nor do I think I would want to for my own consumption.. I got a lot out of your trimming tips though.
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way.
Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
; )
That damn membrane...
I live in Sweden and that membrane is on all the cooked ribs here.
No matter if you buy your grilled ribs in the store or at a fancy restaurant that membrane is there.
I have told everyone that the membrane has to be removed becuase it is a flavosr stopper and it becomes like a parchment when grilled.
This is why swedes don't offer food for any guests because no one in sweden knows how to cook anything.
That is why we have Fika :P
Nice! Presentation!Very Informative! Thanks! Awesome! Job!
Thank you for the great video... I liked that you spent some time on the presentation part.
I bought a slab of ribs from Sonny's BBQ this past weekend. What I got was $30 dollars of dried up tough ribs left over from Saturday...I was pissed when I got home and saw them and put them on the plate. Your ribs look like a delicacy!
Come to our restaurant in Arlington, VA to try them fresh daily!
Didn't you call and complain and take them back? We had a Sonny's where I live, but I didn't like the flavor of their ribs. I don't recall if they were dried out, as it's been too long ago.
Thank you that was an excellent presentation on how to prepare and smoke ribs for competition.. I can’t wait to practice and try this technique out in the backyard.. Yum yum.
Those look really good! I don't know if that could be done the same way in a broiler in the oven but maybe with some modifications it could come close.
Broiler's too hot, too close. Ribs like low (under 300 degrees) indirect heat, and will end up dry and stringy under a broiler.
I an new to the smoking scene. I find this video extremely helpful and will be trying the way in my next set of ribs. Thank you for a great tutorial.
Looks very delicious
HOW COULD YOU NOT LIKE THAT?
THAT WAS A GREAT PRESENTATION! 😘
oh wow membrane and rib tips never new that, so neat. i love ribs yum, they look amazing. Wish I was your neighbor, I'd be over for any cookout if you'd have me lol
Hey smokecraft, just to summarize time and temps: you ran it at 275-300 for 1:45 hours, wrapped, then for 1 hour, and rest for 45 min to hour before you glaze. I find this so much more efficient than the 3:2:1 method.
Even for someone cooking at 250, I think the 3:2:1 method is a bit much
250 6 hours they are done-- just spray them every 30 minutes after 4 hours - it is that easy
What is the 3:2:1 method, please? If it was in this video, I must have missed it.
@@mawmawvee 3 hours unwrapped 2 wrapped 1 more hour unwrapped
@@lowdownone Aha. Thanks for your answer. I'm sorry I missed this in your video.
Thanks so much *Derren for your good presentations.
Take one glove off….Clean hand clean, dirty hand dirty….but you started off with the gloves that handled the pork by opening the seasoning and touching the roll of paper towels, Haaaaahahahaha! Eh Braddah, nice job and Mahalo nui loa for sharing your time….Aloha
This was fascinating to watch. Not only seeing the cooking process but the competition aspect of the preparation. All I wanted was to just have those corner ribs that you put aside!
Really "Fantastic"!!! 👌👌👌👌
We learned a lot from you chef! Appreciated, That was like "Presidential Ribs"!!! 😋
The ribs are nice but look at this cool garden !
I like his yard & grass & trees even better than his garden.
HUGE HUGE tip when BBQing ribs and specially baby back pork ribs, never I repeat never buy FROZEN ribs from your market. The freezing and thawing process does something to the meat and it just isn't the same as non frozen ribs taste and texture.
One of the best videos I’ve watched concerning comp ribs!! Love the detail! Great job!!
This stuff is AWESOME!!!
I cook ribs....just throw em on the grill, slather them with BBQ sauce....
Drool.....
So delicious. I will tryto cook, only hard to prepare andcook, for a long period of time. Can you type and give us the defirent ingredients, to copy it.
Ughhhh those look soooo freaking good !!!! 😋
We're recovering from covid and my sense of taste is all skewed. How I would love to be there, with my sense of taste well and to taste those ribs with you! I've been drooling so bad watching you! Bon appetit .
I’m getting over Covid and I’ve had the smell of burning chemicals in my nose for a month.
@@jimmydriveway Good news that you're getting over covid! Thanks for letting me know about what you are going through. Does the chemical smell affect your sense of taste as well? Every time I try to eat something, I get nauseated and can't eat. Heck of a way to lose weight...
@@mawmawvee Funny that you should ask. My sense of taste stayed intact but I had zero appetite. I was eating one small meal a day only because I knew I had to. I lost about 15 pounds. Appetite just came back.
@@jimmydriveway I'm starving, but can't eat! My mouth waters and all I can think of is eating something. Yesterday was our 59th wedding anniversary. 🥰🤩 I was going to make our favorite meat loaf for dinner. It didn't happen. Rain check, if I ever get my sense of taste back. I'm glad you can taste food, though.
@@mawmawvee Ugggh, that’s so horrible. Hoping that you feel better soon!
Nice work, and thanks for the education
What a super video. Thank you very much.
I stayed hungry the whole time you were cooking them ribs a way to go my friend you did it again
I think when you think about back yard BBQ it's all about the baby backs. I love and enjoy cooking. Several years ago, I entered a contest in Atlanta GA., there were over 30 restaurants including some of the big boys like OUTBACK, APPLE B'S and more. I WON the BABY BACK CONTEST. I have an AWARD-WINNING recipe.
Baby backs are great! We’ll be doing a competition baby back rib video soon. But when competing in KCBS sanctioned events, you want to cook St. Louis ribs because the higher fat content allows you to get them more tender. But in MBN, it’s all about the baby backs. So it just depends on what part of the country you’re in and what series you’re competing in to decide what’s best to cook.
DAMN DAMN DAMN. I CAN TASTE THOSE RIBS FROM HERE. Wish I had a smoker, I’d be practicing what you just did.
Get a Weber Smokey Mountain smoker. It's bullet shaped and utilizes a water pan. It's easy to use and I almost never have to adjust the air vents. It slow cooks in that '225 range all on its own. I was going to get an expensive off set smoker but this Weber scratched that itch. I never buy ribs anymore. I smoke my own. And smoked chicken is unbelievable!
I wish, I’m in a luxury apt community, we can only have electric grills. I really miss my charcoal grill and smoker.
@@patriciajackson5414 move out
@@tommydeveaux7438 Next summer , can’t wait.
Thanks for sharing.. I love ribs
Awesome looking Ribs!
You did a really great job with your ribs.
Last 30 seconds was million dollar stuff! What pictures!!!
woah man... I am so doing this process this weekend... Great Job... Looks fantastic...
Wow. Thanks for sharing!
A masterpiece. That’s all
Although I'm not a big fan of St. Louis ribs, this was a great presentation. I will try to replicate it in my slow 'n' sear Weber, but I'll be adding a little bit of cayenne pepper powder to the mix. (We're a bunch of "hot" heads around here.) That 270 smoker looks very interesting....
We love our 270’s! If on a Weber, just be sure to use indirect heat and rotate your food for even cooking!
looks fantastic brother!
I like using tin foil but i roll mine up like tent and i butter the foil so doesn't stick and i use a all mixed fruit cup the flavour is outstanding .good video though thanks .
This dude has one happy dog. :)
Gahhhhhhhhh, I think I wuv you🤷♀️😂😀 wow, those are very impressive, great job, pit master! Keep on competing ✌️👍
Awesome!
Great video and recipe.I don't do BBQ for competition,but I smoke my ribs slower and longer.Myself and my friends like fall off the bone ribs and boy where they good yesterday with your recipe!Thanks and by the way did Land-O-Lakes quit making the squeezable butter,I can't find it anywhere.
We can’t find it right no either! We’ve moved back to using Parkay squeeze butter instead.
I guess you & your friends like over done ribs.
I love barbecue ribs ❤🎉👍👍🍺🍺😎
Have been cooking ribs for 50 years have never adulterated a rack for the sake of beauty and they don’t taste any better all pretty ,now if your giving the waste to your dog that’s ok🤣good work sir
You guys rock.. awesome job. And thanks for the mikes hot honey... awesome... great job... can’t get the butter. But I guess parlay... but man. I co-run a team called UPINSMOKE BBQ .. your recipe secrets made my ribs great... thank you. Got almost a perfect score on my ribs at S.D. Championship. Only got 2 (8) scores otherwise all 9.. one 8 on taste and one 8 one tenderness... but 4 judges gave us all 9’s and the others giving us a 9-8-9 and a 9-9-8 .... all thanks to your secrets.... our sauce of course was different but man.. god bless..
Congratulations, Chris.😊
Thank you, I now know the correct way to get ribs prepared for cooking.
Nice. Did I just see you throw away the extra meat at the beginning of the video? Boy, you gotta save that. That is food. That is money there bro. Keep up the good work. Gonna make myself some ribs this weekend.
I am sure he will put it on the grinder and throw it on the hot plate for the hamburger. Such a skilled person will not waste such very precious part of a cow.
I though it was pork ribs? I should check to make sure. I guess it was beef ribs?
Fantastic! Thank you for sharing.
Nice looking ribs champ. Good on you👍