Competition Rib Recipe: St. Louis Spare Ribs
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- เผยแพร่เมื่อ 15 ก.พ. 2016
- Chef Tom walks you through our process for trimming, seasoning, smoking and saucing competition style ribs. This is our recipe for every KCBS competition we cook (when we have time), and has done well for us landing us in the top 10 on more than one occasion. Shop @ ATBBQ: www.atbbq.com/
► PRINT RECIPE: www.atbbq.com/thesauce/video-...
RECIPE COOKED ON: www.atbbq.com/yoder-smokers-y...
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Chef Tom has came a long way!
I followed your recipe and I did this ribs last weekend they were great!!
My go to videos, so many tips an techniques, I try to apply one every time I can !
Your passion an teamwork shows ,.
Man your videos are spot on, as a comp cook I appreciate your work!
I really like his simple, direct approach to the videos.
This is a great channel and needs more recognition. It's great to finally have some videos up with knowledgeable people teaching the correct steps!! Thank you! From one Jackson to another
Used this recipe doing my first competition with a few mods on temp and wrap and came in 5th out of 30. Great recipe and flavor combos. Thanks for all your video's!!!
LOVE this TH-cam channel! Every video I learn somthing new!
I like this guy. He is very specific on what to do.👍👍
Chef Tom, I made a pork belly yesterday, following the steps in this video as closely as possible. The result was AMAZING. Your videos are excellent. Keep up the great work.
I believe chef Tom is the best on TH-cam I’ve seen thanks for the videos
Love to see your take on a whole spatchcocked competition chicken, thanks!
I used the techniques just at home with my electric smoker. They were THE BEST ribs my wife and I have ever had!
That was the most awesome how to video I've seen yet!
Love these videos Chef Tom! I just need to put the info into practice!
These are some great tips...I love it.
Tom great video. Really enjoy watching what you do and then trying it out back to see if mine turn out as well. Looks like I'll be stopping by ATTB to get some sauces to try out with my own rubs. Just love smoke'n meat.
Just made these today on my Yoder... holy cow, they came out perfect! Thank you so much for the great tutorial.
Love to hear it! Thanks for watching!
I made these Saturday. HUGE HIT!! Best ribs I've ever had.
Awesome, glad to hear they went over well... thanks for watching!
I am speechless outstanding brilliant.
This is very quickly becoming one of the better cooking channels on TH-cam. That and every time I come into atbbq the staff are knowledgeable, helpful, and give as much time as needed to help you pick out everything you will need for your cook. Great customer service and kind people. Keep up the good work guys and gals. Nothing but good things to say here.
+A.W. W. Thanks a bunch, we appreciate it!
Just amazing.
Great video! Thanks!
Incredible
watched a bunch of your videos over the past few days. i must say besides your instructions the thing i like most if you telling viewers about OTHER brands, and other peoples sauces and rubs. I feel like a lot of people on youtube push their own stuff but you take the effort to get other peoples stuff out there.
GREAT video!!! Really helps my ribs for sure!!!
Awesome, thanks for watching!
my neighbors think i am a god because of this technique. i started following this exactly, but have swerved into my own lane at this point. chef tom is a master as well a great teacher.
Chef Tom , just wanted to say thank you for all the videos on here and was wanting to request something along the lines of "Texas Style" sausage links. Thank you again for the videos and instructional help. Have a great Thanksgiving
Subbed .. you guys rock. Love this channel
Awesome, just awesome.
Thanks for watching!
Another great video guys.
Thanks!
Man, you really run this barbecue! Awesome job.
One look one bite is true guys and gals!!! Did our first BBQ comp last year 3 KCBS judges judging and it was a fine line between 1st and 2nd! We got hit for heat which I predicted, but presentation we 2 up'd'em. EVERYTHING MATTERS!!!
those ribs look great. awesome video.
Thank you very much!
Do you all have a video of how to get started in competitions? New to the channel and love the information. Thanks
I am from germany and i love your Channel. Its so bad that we dont have so much different sauces as you have there. Greetings from Germany
Thank you for watching, and no matter what ingredients you can get, I hope our recipes give you some inspiration!
Great video !!!
Thank you!
I was a judge in central south Texas, back in 1995.
I was in heaven. I drank much beer.
Clean smooth video, you really improved on your old video.
Your explanations were clearer, simpler, and better audio.
Adding cook time and temp suggestions was important to me.
Hi Guys, Im commenting from Johannesburg South Africa and none of the brands you use are available here, We would love to see (if possible) something bbq'd using only standard herbs and spices that are universally available. Keep up the great work!
chef Tom. 1st of all, thank you for the awwsome videos and delicious food you put out. everything is amazing. I have a request. if you dont mind, can you make a video on competition half chicken. I compete in an IBCA sanction and the meats we turn in are brisket flat, pork spare ribs St.. Louis cut, and 2 half chickens in a tray. 9 slices of brisket and 9 ribs for turn in. thnx you for your time.
I will never compete but BOY is my family gonna be happy!! LOL....thanks for the great information and videos!
Let us know it goes! Thank you for watching.
Perfection
I don't do competition, but this is exactly what I do when I do backyard ribs. The only exception is that I use squeeze Parkay and brown sugar. I also sear the ribs briefly on a hot grill. I usually fix both wet and dry ribs. On the dry ones I just use more Memphis Belle rub instead of sauce at the end.
Once I graduate college I'm buying a yoder smoker and getting into hardcore barbecuing. All these videos are speaking to my soul and stomach.
Danny check out the Pitts and spits too
Oh my. I wish I could find those kind of sauces here.
Great video and thanks for the specific step-by-step explanations.....What's the type and name brand of the knives you were using in your video?
great video!
Thanks for watching!
Amazing Bro!
Thanks!
When Tom says you've only got one shot to impress it always reminds me of lose yourself
I'm a vegan yet love seeing your videos. 😎
I am interested in how to become one of these "Competitive Rib eating Judges"?
The largest organization in all of competition barbecue is the Kansas City Barbecue Society (KCBS). We suggest starting there. Here is a link to their judging classes page. www.kcbs.us/kcbs-classes/judge
Thanks for watching!
Ha!
allthingsbbq
what temp are u cooking them at?
standard is 225
you with and without the hat is like day and night and i cant help but laugh
Can you do a rib tips video please. I rely on you cause I also have Yoder YS640 pellet smoker. Thank you.
Great video, thanks! In a competition setting, would you recommend starting them 5 hours prior to turn in to make sure you can cook to meat, not clock? If so, what is the best way to store them when done? Also, at what point do you sauce? Just before turn in or once done?
I just wanted to say I used your honey and brown sugar mix in the crutch (instead of my regular apple juice) in a BBQ competition and I won! hahaha... I used my homemade rub and sauce but I do think the "dry" crutch made a big difference... thanks!
NICE!!
I think I'm going to have to make ribs Sunday now..😁
+Matt Guidroz Ribs are always a good choice for Sundays!
This seam nice and simple I like it .. but what if you have no Grill or place to bbq ..Can you apply this method to cooking in oven same as you did in the video to prep them for the smoker .
Chef Tom. Can you cook the dry baby back ribs and use this bbq sauce combination????
Chef, Sometimes, when I take that membrane layer off, it almost looks like there is another layer of it. Am I mistaken? Thanks for the help! Great channel!
I would love to see some sort of BBQ duck, or some 24oz or more steaks, because they are harder to BBQ and smoke then most other meats
paint your cutting board with sauce prior to slicing to prevent "postage stamp" marks on your turn ins.
do you have a video on how to make bbq sauce from scratch
Thanks for the great video - well done, clear and concise. Love to see a whole pork loin (boneless) - not really the whole thing, but a nice size roast. Should you inject, to add flavor since this is rather bland meat? Etc.
Thank you... whole pork loin is on our list of videos to do in the fall. With a loin I would either inject or marinade with Smoke on Wheels Pork Injection and Marinade. Great flavor, and a great way to add a little extra moisture. Also, I would smoke at a hotter temp like 275º since it is a lean cut. Hope that helps, and we'll cover that and more once we kick a video out.
Thanks for watching!
Are there any internal temp markers or queues you need to pay attention during these different stages (mahogany color, foil wrap, etc)?
Excellent Video. I'm a KCBS Certified Judge and you instructions to the "cooks" was spot on.
I am a backyard smoker I prefer spares over baby backs. What size (poundage) spares do you look for
+Robert Palmer Thank you. We look for spares that have a good amount of meat on top and no visible shiners. That can be hard with the three packs that are common, but these Creekstone Farms ribs come in single packs so we pick the best out of a case for competition and cook the rest for family and friends.
can i use this same method for loin backs
What can you come up with for competition fajitas?
Where can i purchase the seasonings that you use? i would like to get a sampler package of sorts with a. bit of everything. Thank you Tom
Excellent videos! ..subd.
Thanks for watching!
I asked you what temperature should be keeping for ribs .and how long before foil and in foil what temperature should be keeping ! And brisket as well tell me what temperature and how many hours before foil and after foil how much temperature .please let me know
hi, do you put rub on both sides before going onto the grill?
Hi when are you coming to Montreal? 🤙🏽😉
Great video, looks delicious. Quick question, you say the yellow mustard is just for binding the rub but is there something else you can use to give it more flavor? Why is the mustard your binding of choice?
The binder is never going to really impact the flavor, there just isn't enough of it to matter. We use mustard because it works incredibly well in this application, but you can also use oil if you'd like.
The last part where you place the meat inside the foil is to make it tender? Whats the other purpose for doing it if there is any?
@allthingsbbq: Can you make your own rubs and sauces and share it to us? thanks!
I appreciate your techniques a lot! However I'm curious why you go with store bought rubs/sauces.... have you ever made your own? Seems like as a chef you would find what you like about combining some of these and make it yourself and enhance it? Just curious really... great videos!
How would you use liquid smoke in the recipe if using a gas grill and my mother is allergic to wood
great tips man, can you guys do some killer meatloaf?
+Aaron McCraig Thanks! Yes, we will absolutely do some meatloaf, but just so you know we do have couple recipes up already. These are not your classic meatloaf, but instead "BBQ Brian" Misko's Cranked up Meatloaf from his cookbook "Grilling with House of Q" and then Chef Tom did a classic Bacon Explosion.
th-cam.com/video/vIIi4Ibt_0M/w-d-xo.html
th-cam.com/video/8akYdyuPzVU/w-d-xo.html
MATE...................................
Best Ever Tutorial for Comp Rib Spare Ribs.........!!!!!!!
If this doesn't Help you, you should give up BBQ :)
Thanks for watching!
What kind r name brand brown are u using?? Does it matter??
I don’t compete but I make my own rubs and sauces.
Is there a major difference when cooking spare ribs between cooking with the breast bone still attached or removed?
great video.....
would you guys mind if I compile your bbq videos and play them inside my small bbq place here in the Philippines? these would be perfect to educate my customers more about real American style barbecue....
No problem, hope they enjoy them!
Often times, I will use squeeze butter on the tops of the ribs after an hour or so...just to baste them. Do you find basting, in any interval, before wrapping, to be unnecessary?
We don't baste because we want to form a nice bark before wrapping, but a lot of great pitmasters do it. We always suggest trying both ways to see which end product you like best. Thanks!
I've sub' and watched many of your vids and see that you use yoder pellet grills. That said I never see any smoke when you you open the grill! Is 275 too high a temp to get smoke ?
When smoking you really don't want to see dark smoke. The smoke runs clean and can be hard to see but its there! When I first started smoking meats I thought the idea was to see huge plumes of smoke but it isn't. Unless you are running big big smokers then yeah you will see smoke inevitably.
What would be the best way to use this recipe in an oven (*gasp* I know but I'm currently without a grill and want to use this recipe but I'm afraid I'll over cook the meat)
I want to learn the bite through technique for chicken
+Family First We have a video for that! Enjoy.
th-cam.com/video/Fi74kM76KuA/w-d-xo.html
can you make a competition style brisket? Where im from its mostly IBCA, its different then kcbs style
+Gabriel Herrera We will be shooting a competition brisket recipe in the next couple weeks along with pork so we have the four basic KCBS styles covered. I'm not sure if the brisket for IBCA is much different, but hopefully what we produce will be helpful for you!
+allthingsbbq Thanks, i will be looking forward to it.
Could you please list all the rubs and sauces, or provide a link to the store where I can purchase.
+oh forpetessake Absolutely.
Plowboys En Fuego: www.atbbq.com/plowboys-bbq-en-fuego-bbq-sauce.html
FireBug Mild Grilling Sauce: www.atbbq.com/firebug-grilling-sauce-mild-bbq-sauce.html
Texas Pepper Jelly Apple Habanero Texas Rib Candy: www.atbbq.com/texas-pepper-jelly-apple-habanero-texas-rib-candy.html
R Butts R Smokin Ozark Heat: www.atbbq.com/r-butts-r-smokin-ozark-heat-competition-bbq-rub.html
R Butts R Smokin' Butt Kick'n Chicken BBQ Rub: www.atbbq.com/r-butts-r-smokin-butt-kickn-chicken.html
Reida Honey Farm Raw Wildflower Honey: www.atbbq.com/reida-honey-farm-raw-wildflower-honey.html
Every time I use brown sugar it causes extreme burned skin and ruin bark anything I can do?
Can i get these seasonings and sauces if Im from the UK?
You can order them from stores in the states I'm assuming and have them shipped. I'm also pretty sure Amazon sells these products too.
what knife are u using. looks nice.
The first knife is a Victorinox 6" Boning Knife: www.atbbq.com/victorinox-6-inch-semi-stiff-curved-boning-knife.html
The slicing knife is a Victorinox 12" Granton Edge Slicer: www.atbbq.com/victorinox-12-inch-granton-edge-slicing-knife-fibrox-handle.html
Thank you for watching!
How would you recommend preparing/cooking Baby Back ribs?
+Marc H If you want to cook them competition style you will follow these same exact steps, but your cooking time will change due to the makeup of baby backs. Extend the cooking time a bit, but follow the same steps for wrapping and how the ribs should feel when finished.
Do you have any recommendations for cooking non competition style ribs? Excuse my ignorance, it's my first time owning a smoker and I'm getting a YS640 on Friday. I tend to prefer dry ribs, and add sauce after I plate them. Thanks!
We will be doing a video recipe for dry ribs in the future, but for now here is a recipe we have on our blog. Thanks!
thesauce.atbbq.com/recipe-sweet-spicy-dry-ribs/
Chef. if ypu had to choose 1 rub each for ribs, brisket and pulled pork, what would it be? i know a lot is to taste.... looking for suggestions.
Ribs: Plowboys BBQ Yardbird
Pulled Pork: R Butts R Smokin' Ozark Heat
Brisket: R Butts R Smokin' R Beef Rub
Thanks for watching!
Perfect! have you had any experience with the pit barrel cooker?
i learned by leaving the membrane on you actually retain more moisture. But again, thats my personal opinion.
Nicholas Medovich false
why 275 degrees instead of the more traditional 235-250?
Is there any reason to not grill or smoke the ribs after foiling? I've always done it to glaze the sauce.
If you sauce as the ribs come right off the pit, you won't need to put them back on the heat to get the sauce to tack up... especially if the sauce it warm or hot. You may need to apply some heat if the sauce is cold however. Thanks for watching!