Summer isn’t complete without a perfectly smoked rack of BBQ ribs. If you’re grilling this weekend, add these competition-style ribs to the menu.
Post written by The BBQ Brothers. For detailed meat prep, grill setup, temperature and humidity control, recommended tools, and techniques used by The BBQ Brothers, consult their beginner’s guide to grilling before you start cooking.
This recipe yields competition-style ribs, where the meat stays attached to the bone when you bite. If you prefer fall-off-the-bone ribs, try a 3-2-1 style recipe instead. We also recommend using an all-purpose BBQ rub for best results.
BBQ RIBS (COMPETITION STYLE)
Start by removing the ribs from their packaging, rinsing them briefly, and drying them thoroughly with paper towels. Drying makes them easier to handle and helps the next steps work better.
Flip the rack and you’ll find a thin, waxy membrane on the bone side. Remove it for two reasons:
- That membrane can be papery and unpleasant to bite into.
- It blocks seasonings and smoke from contacting the meat, reducing flavor penetration.
To remove the membrane, slip a butter knife under an edge or grab a loose section with a dry paper towel and peel it away. Sometimes it comes off in one piece; other times you’ll need to work at it until it’s all gone.
Next, help the rub adhere by coating the meat lightly with either vegetable oil or yellow mustard. Sprinkle the rub evenly over both sides and the edges, then gently pat it to set—avoid aggressively rubbing, which can create clumps and prevent smoke from penetrating. Wrap the ribs in plastic wrap and refrigerate overnight so the flavors can develop.
When you’re ready to smoke, arrange the ribs on your smoker so that air and smoke circulate around them. If space is tight, an inverted roasting rack works well to stand them up and maximize capacity.
Set your smoker to roughly 225°F and stabilize the temperature. Then relax and let the smoke work—barbecue is a low-and-slow pastime that rewards patience.
For two racks of St. Louis–cut ribs expect about 5 to 6 hours of smoking time at 225°F. If you need to shorten the cook, you can use the “Texas Crutch”: after 2–3 hours, wrap the ribs in foil with a splash of liquid and continue cooking wrapped—either back on the smoker or in the oven. This typically saves an hour but softens the bark and can make the ribs more fall-off-the-bone, which is less traditional for competition-style ribs.
Internal temperature is not a reliable indicator for ribs because the bones can interfere with probes. Use the bend test instead: hold the rack with tongs at each end so it bends. When the bark begins to crack and the meat has a springy give, the ribs are done. You can also pull a small piece off and taste to confirm doneness.
After cooking, serve the ribs dry if you prefer an un-sauced finish, or brush them with sauce and return briefly to the hot side of the grill to caramelize the sugars and create a sticky glaze. Then dig in!
BBQ Ribs (Competition Style)
- Author: The BBQ Brothers
- Prep Time: 15 minutes
- Cook Time: 5-6 hours
- Total Time: 5-6 hours plus overnight resting
- Yield: 2 racks of ribs
- Category: Main Course
- Method: Smoked
- Cuisine: American
Description
These smoked, competition-style ribs deliver a tender, flavorful bite where the meat clings to the bone. They’re an ideal centerpiece for summer cookouts.
Ingredients
Meat used: Two racks of St. Louis–cut ribs
Seasoning: All-purpose BBQ rub
Wood: Apple
Grill temperature: ~225°F
Doneness: Use the bend test rather than internal temperature
Estimated smoke time: ~5–6 hours
Instructions
- Remove the ribs from the package, rinse briefly, and dry thoroughly with paper towels.
- Flip the ribs and remove the thin membrane on the bone side. Use a butter knife to loosen an edge and pull it away with a paper towel.
- Lightly coat the ribs with vegetable oil or yellow mustard. Evenly sprinkle the rub and gently pat it to adhere. Wrap in plastic and refrigerate overnight.
- Arrange the ribs on the smoker to allow good circulation of smoke and heat. An inverted roasting rack can help fit more racks in a small smoker.
- Smoke at about 225°F for 5–6 hours for two racks. To shorten the cook, use the Texas Crutch: after 2–3 hours wrap the ribs in foil with a little liquid and finish wrapped for faster, more tender results.
- Test doneness with the bend test: hold the rack with tongs and bend it. When the bark starts to crack and the meat has a springy give, the ribs are done. Alternatively, cut a piece and taste.
- Serve dry or brush with sauce and return briefly to the hot side of the grill to caramelize the sugars and set a sticky glaze. Serve and enjoy.
Notes
The Texas Crutch involves wrapping the ribs in foil with a bit of liquid after 2–3 hours, then finishing them wrapped in the smoker or oven. This reduces cooking time and yields more tender, fall-off-the-bone ribs, but it can soften the bark.
Let us know how it went—did this recipe smoke the competition or need some tweaking? Leave a comment below.