Directions:

Step 1
Remove
Coa silver skin and coat the ribs with mustard and McCormicks. Gently pat the rub into the meat. Let it sit until the rub turns into a syrup glaze.

During this time, prepare the egg for smoking. Set the temperature of the grill to approximately 225 degrees. Add a drip pan with 1/2 water 1/2 apple juice.

Step 2
Add wood for smoke and wait about 20-30 minutes for the temperature to stabilize at 225 degrees. Add the glazed rack of ribs to the cooker, flesh side up. Remember, the flower petal vent is always wide open when smoking. Bottom vent is open about 1/8 inch.

Let the ribs smoke for 3 hours. Check the temperature often without opening the cooking chamber and keep it around 225 degrees. Also, check the charcoal and water/liquids as necessary.

Step 3

When the 3 hours are almost up, create a flat preparation area. Tear a sheet of aluminum foil, enough to completely wrap 1 rack of ribs. Remove the ribs from the grill and wrap the ribs in aluminum foil. Before you seal it up, add ¼ cup of apple juice. Seal it up tight so no liquids leak.
Do the same for the other side of ribs too

Place the ribs flesh side down on the grill grate and continue to cook at 225 degrees for 2 hours. At this point, wood chunks are no longer needed, but continue to add water and charcoal.

Competition Wrap
The purpose of a competition wrap is to impart another level of flavor on the ribs. This is important because one bite is all a judge needs to score my ribs. So, I want to load my ribs with as many sweet, savory and rich flavors as possible into one bite.

My competition ribs need this step in order to put it over the top of everybody else’s ribs. To do that, I add a special combination of rich ingredients to go into my wrap. With these ingredients, I’ve taken 3rd, 2nd and 1st place, so the judges obviously like the flavor profile.

Wrap ingredients:
■Parkay margarine
■Turbinado sugar (Sugar In The Raw)
■Honey
■Tiger Sauce (sweet chile sauce)

Step 4
At 2 hours, 5 hours total, remove the foiled ribs and unwrap them. They should look moist and the rub looks mealy. Another thing to notice is how much the meat has pulled back from the bone. If there is about a ¼ inch of bone pulled back, you’re in good shape.

Place on the grill flesh side up and apply more rub one last time. Pop on the lid and cook for the last hour to firm it up.

Take BBQ sauce out of the refrigerator and sit out at room temperature 2) Warm it up on the grill/stove. The popular application for barbecue sauce is to put it on the 10 minutes before you take the ribs off the grill.

Competition sauce
50/50 mix of Blues Hog Original and BH Tennessee Red. Warm up the sauce because it’s smoother and glossy.

Step 5
There are several ways to check to make sure they are tender. Here are a few ways to tell:
1.When the meat pulls back about a ¼” from the bone.
2.Take a toothpick, poke between the bones at the thickest part of the ribs. If it easily slides in and out of the rack…it’s done.
3.With a pair of tongs, grab one end of the ribs. If they bend easy they are done, if not, keep them in the cooker.

Step 6
When you remove the ribs from the egg let them rest for a few minutes to let all the juices settle. When cutting the ribs, use a sharp, un-serrated knife.