Championship Competition Pork Ribs | Montanan Outlaw BBQ
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- Опубліковано 15 сер 2024
- This week we roll out the second episode of our competition BBQ series. We show you how we prep, trim, smoke, and finish our winning Championship Competition Pork Ribs. Everything you will need to know right up until boxing is included. Enjoy!
About Us:
We are the Hamilton family - Montanans born and raised. We are a competitive BBQ team, makers of BBQ rubs, and the family behind BBQ Hero.
We want to share the love of cooking and bring people together to eat. We hope to guide you in your cooking adventures, we’ll focus on barbecuing, of course, but we’ll look at all different kinds of grilling, smoking, and cocktails too. We’d like to help inspire others to have success on the barbecue trail, the backyard, or in the comfort of your home.
Recipe Link: www.montanaout...
Brands We Use:
Montana Outlaw BBQ Pork Rub:www.montanaout...
Compart Duroc Pork Ribs: www.compartdur...
@TraegerGrills Ironwood 885: www.traeger.co...
@KosmosQHoney Killer Bee Pork Rub: kosmosq.com/co...
@thermapen Thermapen MK4: www.thermowork...
Kosmos Apple Cherry Habanaro Glaze: kosmosq.com/co...
Parkay Squeeze Butter
@RoyalOakCharcoal - Навчання та стиль
You are one bad man on the grill
Thanks Michael! We enjoy it very much.
Do you guys mainly use the spare rib over the baby backs. Excellent video
The best bbq instruction video I’ve ever seen. Ty
Wow, thank you! We appreciate you watching!
Nice cook brother! That shine is ❤🔥❤🔥❤🔥
What an honor to hear from you @YOUDONTKNOWJAKBBQ! Thank you for taking the time to leave us a comment and we sincerely appreciate hearing from you!!!!
Some of the nicest guys you will ever meet (meat lol) I had the chance to talk to them quite a bit at a contest in Montana a few years ago. I couldn't believe how friendly and helpful they were.
@Brad Greer thank you for the comment! It was great to meet you and it's our pleasure to help out anyone in our BBQ community and beyond. Thats why we are so excited about the continuation of our UA-cam channel where we will share more tips and tricks we have learned along the way!
With warm weather ahead & competition do you rest ribs in cooler or leave them out before you put on smoker?
We leave them out as long as they aren’t getting too warm. As you probably already know, you want the meat to come up in temperature before they go on the smoker.
Nice job as always guys!
Thank you @FullboreBBQ! Glad you enjoyed it!
Great job! They look delicious
@Ronnie Mondragon thank you for taking the time to watch the video! They tasted delicious too! Hope you tune in to more videos and let us know what you might like to see us cook!
Your video and instructions guided us to a 1st place ribs and a GC in out first local comp ! We followed your tips closely on ribs, brisket, PP and chicken and could not have placed without your help and guidance!
Thanks for teaching the comp technique to backyard cooks !
Congratulations @ Keith Carr! We are so thankful you let us know how it went! Nothing brings us greater joy then to hear news like this! So glad you found the videos helpful and from all of us at Montana Outlaw BBQ...Congratulations!!!!!
Beautiful color. They look amazing
Thank you @Moore Smoke. They tasted amazing too! Thanks for tuning and let us know what other videos you would like to see.
Great video
Thank you for the kind feedback!
What an awesome video series.
Thanks @TimM! We look forward to brining you more great videos. And if you have a video you would like to see, please let us know!
Outstanding looking rib
Great mahogany color
Thank you @KevinBongard for the watching the video. We are glad you enjoyed it, and we confess...these ribs were delicious on the day! Hope you tune in for more of our upcoming videos. Please let us know if there is ever anything you might like to see!
TY I it ok to prep ribs the day before a comp?? or day of
Thanks
Jeff, You can trim the meat before you get to the comp. However, you don't want to season the ribs to far in advance. The season should be on the ribs for a minimum of 1 hour and no more then 2 hours.
Man I bought some of those from my butcher. I had no idea how much difference there would be from HEB ribs that are half the price. I sure was glad I tried them. They were juicy and the meat had better flavor.
@RussellNentwich thank you for stopping by and leaving us a comment. Glad you found some love in different cuts from different suppliers. So much comes down to consistent flavor and consistent quality.
Im wondering do you like your ribs rest after your done smoking them and for how long thank you in advance
Glad you liked it! Let us know how it works for you.
Ive watched alot of competition rib videos on youtube. This is the first video meantioning taking off that part of the rack because having it on will make the ribs curl
@RadBrad Music Artist thank you for stopping by and leaving a comment. We hope the little trick of trimming the portion of the rack to prevent curled ribs is helpful to you!
Excellent video! I'm doing that rib tower at Thanksgiving. Keep up the good work Ty!
Thank you @TXTPitmaster. Always great to hear from you! We promise it will be a knockout for Thanksgiving. Make sure and let us know how you are doing out there on the comp circuit!
Are you going to write a book or an ebook? I would definitely buy it! Let me know please!
We have actually considered it! If you'd like to join our email list, we'd announce it there if it comes to fruition. rebrand.ly/MOBsubscribe
Nice
KCBS MCBJ
Wow! Thank you - that means a lot coming from a MCBJ :)
good👫
Thanks for watching!
God dam that looks good
They are tasty! Let us know if you try them
What should the internal temp be before wrapping? Those look delicious 😋
We do our best to wrap to color not to temperature. We are looking for the perfect mahogany color to the ribs! Thank you for stopping by @Robert Evans!
@@MontanaOutlawBBQ I typically go by when the rub doesn't stick to my finger, then I wrap.
Will this recipe work on my Green Mountain Smoker
It will. We have a lot of folks that use this method on pellet grills!
Hi really super nice ribs... My month begans to drooling watch you cook... One thing i like to add, can you give us the rub for the rib since i live in Malta and i dont find that type of rub here..
@KarlVella thank you so much for watching! If you look in the video description you will find a direct link to the rubs we used! Here is the link just in case you missed it.
Montana Outlaw Pork Rub: www.montanaoutlawbbq.com/product/pork-rub/
Comp ribs……no injection or anything else?
@DaddyDutchBBQ thank you for this question. We are proud to work with Compart Duroc for the highest quality in marbeling and consistency in our pork products. We don't need to inject our ribs for completion because of this. The quality meat product in combination with the rubs, butter, glaze, and sauces, all mentioned in the video, gives us what we need on the competition circuit.
LLooks amazing but I reckon our guys in NZ present better ribs.....Just saying lol
Thanks for watching! We would love to fly over and cook there sometime!
Love your videos and typically I follow your recipes religiously - you guys literally saved me in shoulder. However, ever time I make these ribs they come out bland and flavorless - which makes no sense to me; the rib glaze alone should kick them into high gear, but when I pull them out of the foil, every time, it’s like it all just washed away
That's interesting. I know it is a small detail but what brand of pork are you using?
@@MontanaOutlawBBQ I suck. Facts: no idea. Whatever they have at restaurant depot. Poor people problems :(
There’s no way you can taste the actual pork with all that shit you put on the rib.
The competition ribs are all about add layers of flavor for the one-bite the judge takes. Our at-home ribs are more simple.